Brewer and Distiller International magazine - October 2019 edition. All you need to know about dry hopping ... and Lau Hai.
Volume 15 Issue 10 October 2019
Inside: ALL YOU NEED TO KNOWABOUT DRY HOPPING ... AND LAU HAI
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 10 OCTOBER 2019
22 Unveiling the urban
38 Hopping around: Exploring the options for dry hop additions
Stuart Howe looks at the impacts of dry hopping and discusses the techniques and technologies available to undertake it successfully on a commercial scale. 46 Lao Hai Yuji Teramoto and Somchanh Bounphanmy tell us about traditional alcoholic beverages drunk with a drawing tube in the city and suburban area of Vientiane, Laos’ capital.
Ten years ago there were only four distilleries operational in Ireland. There were none in Dublin. Gerry McGovern visits The Roe and Co Urban Distillery, Diageo’s impressive new distillery ... in Dublin.
28 Back in the world of funk and acid
50 Bulleit proof
Diageo opened its US$115 million Bulleit Bourbon Distillery in Shelby County, Kentucky in 2017 to produce its Bulleit Bourbon and ‘future’ whiskey brands. We thought it was time to get Matt Strickland along to Shelbyville and take a look around.
In Part 7 of his series on beer styles, Roger Putman looks at how the BrewDog brewery in Scotland is one place where the workings of Brettanomyces , Lactobacillus and Pediococcus are trying to be better understood. 34 Motivation: Part II - What gets your staff out of bed in the morning? In the conclusion of his article Shane McNamara looks at the developing theories and practices used by modern companies surrounding motivation in the workplace.
Regulars
4 World News 49 New Books 55 IBD Sections 58 Business Listings 60 And nally...
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editorial
S eptember’s Annual General Meeting has brought about a rotation of the Institute’s of cers. Our new President is Douglas Murray . Douglas has been an active member since joining the IBD in 1980. Appointed as a Fellow of the Institute in 2012, Douglas has been involved in the delivery of three Worldwide Distilled Spirits Conferences, serving on the committee and chairing the technical programme team. He is also currently a member of our Board of Examiners with speci c responsibility for coor- dinating the Distilling Examinations. With Diageo, Douglas has been Master of Distillation and Blending since 2000. He is Brand Ambassador for the Distilled Spirit Sector and frequently holds master classes in spirit production throughout the world. An established ‘guru’ on operations, he has contributed to numerous publications and events globally. He has contributed to the Scotch Whisky Association Technical Committee, Spirit-Europe Technical Liaison Group, Scotch Whisky Research Institute Management Group and the International Barley Hub Industrial Group. For his services to the whisky industry he was made a Keeper of the Quaich. In his spare time, Douglas has over 45 years of commitment to the British Red Cross and has been awarded their Medal of Honour for devoted service. We welcome Ian Roberts as Deputy President. Ian has been a member of the brewing industry for 30 years having worked in roles across breweries in many places including Europe, UK, Australia, and New Zealand. He is currently the Supply Chain Director for Lion leading all their brewing and logistics operations around the globe. Ian has been a member of the IBD since joining in 1994. Ian has presented materials at regional meetings and multiple conventions – notably the rst convention to be held in Vietnam.He was Chairperson of the Asia Paci c Section for two years (2016-2018), serving on the IBD Council during this time. After a year as president, Dr Tim Cooper , Managing Director of Coopers Brewery in Australia, steps aside and takes the position of Immediate Past President. We thank Tim for all his hard work (and travel!) over the last year. We wish Douglas, Ian and Tim well for their two-year appointments as President, Deputy and Past President respectively. Last, but not least, we say a big thank you to Professor Katherine Smart who has given so much to the IBD, rst as Deputy, then President and, most recently, Immediate Past President. Katherine and her team at Cambridge University will play host to next year’s IBD Young Scientists Symposium, so it isn’t farewell to her quite yet! steve curtis editor All change at IBD
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News: global
EU Brewers make 2022 consumer labelling commitment
Underage drinking declining in many countries worldwide, new analysis shows Underage drinking has fallen in over two- thirds of the 63 countries where national data is available, since 2003. Australia, all parts of Great Britain, and Trinidad and Tobago have seen declines of more than 40%. The International Alliance for Responsible Drinking is emphasizing that more needs to be done to keep tackling underage drinking, through partnerships that sup- port government regulation. Since 2003, underage drinking has declined in over two-thirds of the 63 countries where national data is available, according to new data analysis1 by the International Association for Responsible Drinking. Brussels, Belgium: The Brewers of Europe and its members have signed a memorandum of understanding (MoU) and committed, through a Brewers’ Ambition, to labelling ingredients and energy values on all beer bottles and cans in the EU by 2022. The ambitious targets were voluntar- ily agreed with the European Commission and adopted by the General Assembly of The Brewers of Europe in June. The signing ceremony was attended by The European Commissioner for Health and Food Safety Vytenis Andriukaitis who said: “I am delighted to be part of today’s event. I want to take this opportunity to congratulate you for your commitments to alcohol labelling. And I also want to encourage you to continue being a pioneer around this issue in the wider alcohol sector. Consumers have a right to know more. Many of them want more details on what their drinks contain and what it means for their health. They want this information to be clear and trans- parent – a recurrent message we receive in all our public health and food safety work.” In the last four years brewers have been voluntarily rolling out ingredients and energy labelling in full accordance with Regulation (EU) 1169/20111, setting ambitious targets along the way. As shown in an implementation report, Europe’s brewers have been making signi cant progress towards better con- sumer information, with 60% of beers already labelling calories, whilst 85%
“The main thing is to have informa- tion clearly displayed on the labels,” commented Mariann Skar, Secretary General of Eurocare. “We hope that by providing more information at least gives people a choice. We are praising the brewers because the information is on the label. Having off-label ingredients and calories, online, is just not good enough.” Thirty-seven initial signatories, including 25 national brewers’ associa- tions, put their name today to the MoU and the Brewers’ Ambition 2022, as part of an event that showcased hundreds of different beer brands from all over Europe that already meet the labelling requirements, demonstrating the breadth of the commitment and the increasing diversity of a European beer sector that now counts over 9500 breweries. Signing for The Brewers of Europe, President Pavlos Photiades said: “I am delighted that EU Health Commissioner Andriukaitis has attended the of cial signing of the MoU and our Brewers’ Ambition 2022. This is a signi cant step in a process we started four years ago, demonstrating our members’ ambition to ensure all beers label ingredients and calories. Ful lling this commitment, Europe’s brewing sector is meeting the expectations of consumers on how alcoholic beverages should be providing ingredients and calorie information”. The MoU, the Brewers’ Ambition 2022 and the latest implementation report can all be found alongside the list of current brewer signatories on beerwisdom.eu.
However, the ‘Trends in underage drinking: Working together to deliver change report’ shows underage drinking remains an issue. There have been increases in Indonesia, Thailand, and Mexico in recent years, showing there is still much work to be done. The IARD report also points out the lack of robust data collection in many areas across the world. It calls for greater efforts to monitor and tackle underage drinking internationally, as well as robust partnerships among private and public sectors and communities, to support enforce- ment of government regulation in this area. Additional research among 12,000 adults in nine countries – conducted by YouGov for IARD – found that, on average, over half (54%) of survey respondents agreed that government regulations to prevent underage drinking were not well enforced3. Over a third, on average, also (40%) believed that the alcohol industry should play a role in reducing underage drinking, coming second carry an ingredients list. With the signing by key countries of the MoU, those numbers will already grow signi cantly by next year. The purpose of the MoU is that companies take public responsibility for the declaration of ingredients and energy information on the labels of their products, whilst trade associations support these efforts including through setting local sectoral ambitions and collective reporting. The MoU is open to companies and associations from all alcoholic beverage sectors, provided that the signatory fully endorses the MoU and its commit- ment to the on-pack labelling of both ingredients and energy values. The ultimate wish is that consumers receive understandable, recognisable, compa- rable and accurate information for all alcoholic beverages.
to family members (74%).
Henry Ashworth, CEO of the International Alliance for Responsible Drinking, said: “Children and minors should not drink alcohol, or have access to it. And, although it is positive to see downward trends in many countries, there is still much work to be done. It is critical that, across the world, we continue to build on these positive, downward trends and ensure everyone recognizes the harms linked to underage drinking. “Government regulations, such as legal drinking ages, are the cornerstone for reducing underage drinking. But, effective partnerships between industry, the public sec- tor, and civil society are crucial to promoting awareness of the risks and continuing the progress that’s already underway. Together, we can ensure that the positive decline in underage drinking seen in many areas contin- ues to spread, creating long-lasting changes in our societies across the world.” ➤➤
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Key stats at a glance: • Across Great Britain, weekly drinking rates among 11- to 15-year-old boys have fallen by between 46% and 64%, while the rates among girls have dropped by between 54% and 64% (2010–2014). • In Australia, the proportion of underage people who do not drink has increased by 55% since 2013 (2013–2016, ages 12-17). • In Trinidad and Tobago, underage drinking rates have fallen by 52% in boys, and 44% among girls (2006–2013, ages 13-17). • In Thailand, underage drinking rates have increased by 23% for boys, and by 90% (from 10% to 19%) for girls (2008–2015, ages 13-17). • In Mexico, underage drinking rates have increased by 25% (from 12% to 15%) for girls; there has been no change for boys (2011–2016, ages 12-17). • In Argentina underage drinking rates have increased by 6% for boys, and 9% for girls (2009–2014, ages 14-18). Innovative partnerships in action: “Ask, Listen, Learn” in the United States is a research-based cross-curricular teaching program, which educates young people on how alcohol affects the brain, and the dangers of underage drinking. “Challenge 21” and “Challenge 25” in the United Kingdom are retail-based programs that encourage retailers to ask any customer attempting to buy alcohol for proof of age, if
they look under 25 years old.
compostable in commercial com- posting facilities. “As a global
“STOP!” in Japan is a campaign aimed at making it harder for underage youths to buy alcohol. Its distinctive logo is now used in all alcohol advertisements, as well as communications targeted at manufacturers, retailers, and educational institutions. Molson Coors targets move to sustainable packaging by 2025 Molson Coors has announced plans to make 100% of its packaging reusable, recyclable, compostable or biodegradable by 2025. The brewer is seeking to achieve at least 30% recycled content in its PET bottles, plastic lm wrap and plastic rings. In the UK, the business has set a goal of removing plastic rings from Carling and Coors Light cans by the end of March 2021, switching to 100% recyclable cardboard sleeves. The UK business also plans to remove the plastic lm wrap from large mul- tipacks by the end of March 2020, moving these packs into cardboard packaging. Meanwhile, Colorado Native has become the rst Molson Coors brand to test a new plastic-free, bre-based six-pack ring for beverage cans. The eco-friendly rings are made from post-industrial recycled bre and are 100% bio-based, recyclable and
brewer with a strong family heritage, we have always taken seriously our responsibility to brew a more sustainable future,” outgoing Molson Coors CEO Mark Hunter said. “Plastic waste poses a clear environmen- tal challenge, and as a consumer packaged goods company, we play an important role in helping to solve the global waste crisis.” The packaging commitments have been made as part of the rm’s annual sustaina- bility update, 2019 Our Beer Print Report, which also reveals its emissions targets have been approved by the Science Based Targets Initiative (SBTi). Molson Coors’s 2025 goal to lower absolute emissions by 50% within its direct operations was determined as ambitious enough to meet the require- ments of the 1.5°C pathway. “Congratulations to Molson Coors on having their emissions reduction targets validated by the Science Based Targets initiative,” said Cynthia Cummis, director of private sector climate mitigation at World Resources Institute, one of the Science Based Targets initiative partners. “By setting a target for their operations that aims for the most ambitious goal of the Paris Agreement – to limit global warming to 1.5°C – Molson Coors are charting a path towards a sustainable and thriving future.” President and CEO of the National Beer Wholesalers Association. “The Beer Growth Initiative is exciting because for the rst time distributors and brewers, as well as competitors, are work- ing together to grow the overall beer category.” “Beer is America’s Beverage, and the Brewers Association is pleased to sup- port the ‘Beers To That’ campaign and programs that stimulate growth of the overall beer category,” said Bob Pease, President and CEO of the Brewers Association. “‘Beers To That’ celebrates both the universal appeal and diver- sity of beer and rekindles the reasons why beer is the ideal alcohol beverage choice for adults of legal drinking age, no matter the occasion or celebration.” According to Gallup, beer is the most popular alcohol beverage in the United States and has been for dec- ades. This campaign aims to ensure that Americans continue to see beer as the perfect social complement to many of life’s occasions. Visit the “Beers To That” site at BeersToThat.com and follow the cam- paign on social media.
News: brewing The Beer Growth Initiative launches rst marketing campaign in Austin, Texas
Austin, TX: The Beer Growth Initiative - a collaborative project of the Beer Institute (BI), National Beer Wholesalers Association (NBWA) and the Brewers Association (BA) – has announced the initial market launch of its “Beers To That” consumer campaign, which
site, experiential events, point of sale materials and out of home advertisements funded through contributions from the coalition of brewers, beer
importers and distributors. “Beer has long been our
nation’s most popular alcohol beverage because of the count- less occasions where beer is ideal, and because beer is both refreshing and has a lower alcohol content,” said Jim McGreevy, President and CEO of the Beer Institute. “The ‘Beers To That’ campaign celebrates beer and reminds adults of legal drinking age why they should choose a beer to quench their thirst.” “Beer is both unique and ubiqui- tous at the same time. It brings people together and has always been part of life’s little moments and big celebra- tions. ‘Beers To That’ reminds us why beer is so special,” said Craig Purser,
aims to elevate and celebrate the beer category while reminding consumers of legal drinking age who choose to drink alcohol that there is a beer for just about every occasion. The “Beers To That” campaign promotes the entire beer category and carries a brand agnostic call to action to celebrate all of life’s moments - from the everyday to the extraordinary. The creative and vibrant city of Austin, Texas, will host the 90-day campaign September 9 through December 10. The in-market activation consists of a digital advertising campaign, consumer web-
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US: YTD beer sales in money terms up 3.5% Year-to-date beer category dollar sales are up 3.5 percent in the US, to nearly $19.5 billion, in off-premise retailers tracked by market research rm IRI. According the Chicago-based rm, three segments - imports (+5.9), avoured malt beverages (+27.7 percent) and domestic super premiums (+12.6 percent) - have achieved nine- gure sales growth through July 14 in its multi-outlet and convenience store universe. In fact, dollar sales of FMBs, including popular hard seltzers, have nearly reached $1.9 billion this year. Portfolio-wide dollar sales for Mark Anthony Brands, which makes the top-sell- ing hard seltzer brand, White Claw, grew 57.2 percent, to more than $624 million.
Those numbers accelerated over the last four weeks, growing 70.5 percent, with more than $152 million in dollar sales.
top-competitor, Boston Beer Company’s Truly Hard Seltzer, are also accelerating. Through July 14, sales of Truly’s Berry mixed pack are up 334.4 percent, while sales of its variety pack are up 76.6 percent. Those two products alone have accounted for more than $100 million in off-premise retail sales. Year-to-date dollar sales of Anheuser- Busch InBev’s Bon & Viv Spiked Seltzer variety packs are up 88.5 percent year-to-date. Craft beer dollar sales are up 2.9 percent, to more than $2.2 billion, through mid-July. Although the overall craft segment is growing slowly, the top ve craft brands are each in decline, including MillerCoors’ Blue Moon Belgian White (-0.3 percent), Sierra Nevada Pale Ale (-5.6 percent), Leinenkugel’s Shandy (-12.1 percent), Shiner Bock (-3.6 percent) and Lagunitas IPA (-0.3 percent). Other lagging agships include New Belgium Fat Tire Amber Ale (-10.3 percent); Sierra Nevada Torpedo Extra IPA (-4.7 percent); A-B’s Shock Top Belgian White (-18.6 percent) and Goose Island IPA (-6 percent); Stone Brewing IPA (-7.1 percent); and Deschutes’ Fresh Squeezed IPA (-3.2 percent). Bucking those trends is Founders Brewing Company’s All Day IPA, which is up 12.3 percent year-to-date, and is now the sixth best-selling craft brand. Sales of the two top-selling beers in the US, Bud Light and Coors Light, continue to decline. Year-to-date, Bud Light dollar sales are down 5.4 percent, which amounts to a decline of more than $155 million, in 2019. Coors Light dollar sales are down 2.3 percent, a decline of more than $27 million. AB’s Budweiser brand has also fallen out of the top- ve-selling brands as sales have dipped 4.5 percent, a decline of more than $45 million. Offsetting some of those losses is Michelob Ultra, which is up nearly 16 percent through mid-July, with sales of more than $1.1 billion. Michelob Ultra line extension Pure Gold, which has grown dollar sales 182.6 percent this year, also doesn’t appear to be chipping into the main brand’s sales. Platform Beer Co. to join Anheuser-Busch’s Brewers Collective New York and Cleveland: Platform Beer Co., the fastest growing regional brewery in the United States in 2017 known for their diverse portfolio of unique beers and innovative approach, will join Anheuser- Busch’s Brewers Collective as its newest craft partner. Platform brings data-driven innovation and energy to the craft beer world with operations in Ohio’s three largest metropolitan cities: Cleveland, Cincinnati and Columbus. The partnership will continue Anheuser-Busch’s long track record of work- ing with their craft partners to make the US beer category stronger and more vibrant. Platform, founded in Cleveland by local entrepreneurs Paul Benner and Justin
Through mid-July, dollar sales of White Claw’s variety pack increased 267.5 per- cent, while sales of its Black Cherry avour increased nearly 269 percent. Those two offerings alone have accounted for more than $214 million in off-premise retail sales this year. Over the last four weeks, both brands grew sales more than 200 percent. Two other White Claw avours — Mango and Ruby Grapefruit — cracked IRI’s list of top 100 brands, with sales of $22.7 million and $19.7 million, respectively, this year. Meanwhile, dollar sales of White Claw’s
Odell Brewing to expand into winemaking
Odell Brewing may be new to the wine game but they’ve established themselves as the 23rd largest craft brewery in the country (of an estimated 7,000+) and the third largest in Colorado. As a 100% employee-owned and independent brewery, this new venture is driven entirely by the dedication of their co-owners. Odell co-owners are encouraged and empowered to share and explore new business ideas. The Odell Wine Project itself originated from Odell’s internal incubator and has been in development for the last few years. “It’s reminiscent of our very early days when we were introducing people to the world of craft beer,” explains CEO, Wynne Odell. “Now we’re on a journey to learn more about wine and we’re excited to invite our fans to join us. That’s the spirit of The Odell Wine Project, it’s about the never-ending game of exploring, experimenting, and re ning.” Ground will break on the Fort Collins campus for the wine cellar and tasting room late 2019. For future information and updates subscribe to Odell’s email newsletter at www.odellbrewing.com. Odell Brewing, the 23rd largest craft brewery in the US, is a regional, independent, and employee owned craft brewery. Since 1989, the culture of family and collaboration has thrived, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted and innovative brews. Odell Brewing is committed to providing exceptional service to its customers while making positive contributions to their co-workers and community through its outreach and charitable giving programs.
Fort Collins, CO: After 30 years of brewing award-winning craft beer, Odell Brewing is venturing into an entirely new category with the launch of The Odell Wine Project. Dedicated to the explo- ration of unique avor pro les in the world of wine, The Odell Wine Project was born out of the brewery’s shared passion for the art of winemaking. Odell will be expanding their product offering to include wine by summer of 2020. The brewery will be opening a wine cellar and tasting room in a prop- erty adjacent to the Fort Collins brewery. They will be making, packaging, and serving wine on tap and in cans, with plans to distribute throughout the entire state of Colorado. “We’ve always been curious and that curiosity has kept us growing and innovating over the last 30 years. Now we’re ready to get outside our comfort zone again because that’s where the magic happens,” explains Technical Director, Eli Kolodny. “Beer will always be at the heart of what we do, but our mindset of pragmatic innovation pushes us to explore new opportunities in fermentation.”
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Craft Brew Alliance “disappointed” as Anheuser-Busch InBev declines option to buy Portland, OR: Craft Brew Alliance, Inc. (CBA) has con rmed that Anheuser-Busch (A-B) has not made a qualifying offer to purchase the remaining shares of the Company as indicated in the 2016 International Distribution Agreement. With the expiration of the qualifying offer deadline de ned in that agreement, A-B has con rmed it will be making a $20 million one-time incentive payment. CBA’s existing Master Distribution Agreement remains intact through 2028,
Carson, began in 2014 as a homebrew-in- spired brewery devoted to community outreach and education. Still carrying com- munity values at the core of their business today, Platform is known throughout Ohio for their taproom customer experiences and vast beverage portfolio of award-winning innovative products – creating more than 200 unique beers per year. The brewery’s unparalleled creativity and experimentation has resulted in more than 600
and the existing Contract Brewing Agreement and International Distribution Agreement remain intact through 2026. Chief Executive Of cer
Andy Thomas said, “While disappointing, with this decision made, management can turn its attention to re ning strategic alternatives to maximize shareholder value. Over the past several years, we have built a sustainable infrastructure, optimized our footprint, and amassed a diversi ed portfolio of brands to support future pro table growth anchored by robust growth in the Kona brand and the addition of our three newly acquired brands. Looking to the future, we are optimistic ➤➤
recipes that include a vari- ety of unique seasonals, sours, ciders and fruit ales, barrel-aged beers, and a line of hard seltzer. “In speaking with the other craft brewery founders
in Brewers Collective, we know partnering with Anheuser-Busch means we will have the resources and the autonomy to bring our vision for Platform Beer Co. to life,” said Platform co-founder Paul Benner. “Being able to continue leading the day-to-day operations was an important factor in our decision and we have no doubt that this partnership will bene t our loyal staff and passionate customer base”. Platform owns and operates four facilities in Ohio: their agship Cleveland tasting room, a 60 barrel Cleveland-based brewhouse, a tasting room in Columbus which doubles as a distribution center and warehouse, and their Cincinnati Tasting Room and coffee shop concept “LOCOBA”. More growth is in store for Platform’s community footprint, including Platform’s rst dedicated sour beer brewing facility and on-site tasting room – “Phunkenship” – opening soon in Cleveland, and a 10 barrel brewery and tasting room in Pittsburgh to open in the near future. “We are excited to invest even more into our local economy through capital improve- ments and job creation,” added co-founder Justin Carson. “We will be able to provide our staff with resources like robust health- care bene ts including parental leave, 401K and growth opportunities that we currently don’t have and will make Platform an even better place to work and grow.” “We are thrilled to welcome Paul, Justin and the entire Platform team to Brewers Collective,” said Marcelo “Mika” Michaelis, president, Brewers Collective. “We are inspired by their experiential mindset, and we look forward to supporting their growth plans as they continue to push boundaries through their intrinsic craft values of education, connection and collaboration. It’s this growth that will give beer drinkers access to even more choices in today’s competitive and dynamic beer market.” In the last three years alone, Anheuser- Busch has invested more than $130 million post-partnerships in its craft partners to hire new employees, open new facilities and brew more great beer. Our craft partners have expanded their production volume and created nearly 1,000 new jobs to support their growing breweries.
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that our healthy balance sheet, bolstered by the $20 million payment, and strategic investments in innovation and increased brand awareness will enable us to deliver long-term shareholder value. We look forward to sharing more details of our growth plan in the coming weeks.” About Craft Brew Alliance: Our distinc- tive portfolio combines the power of Kona Brewing Company, a dynamic, fast-grow- ing national craft beer brand, with strong regional breweries and innovative lifestyle brands: Appalachian Mountain Brewery, Cisco Brewers, Omission Brewing Co., Redhook Brewery, Square Mile Cider Co., Widmer Brothers Brewing, and Wynwood Brewing Co. CBA nurtures the growth and development of its brands in today’s increasingly competitive beer market through our state-of-the-art brewing and distribution capability, integrated sales and marketing infrastructure, and strong focus on partner- ships, local community and sustainability. The Craft Maltsters Guild announces its Certi ed Craft Malt Seal Asheville, NC: The North American Craft Maltsters Guild is excited to announce its Certi ed Craft Malt Seal that will allow brew- ers and distillers to communicate their use of and support for distinctive, locally produced raw materials. The seal was of cially unveiled on Craft Malt Day on Friday, September 13, 2019, at events across the US. The craft beer and spirits markets continue to be a dynamic environment for producers and retailers to navigate. Craft malt continues to grow in popularity across the nation with both large- and small-scale breweries and distillers incorporating these products into their agship brands and major
seasonal releases. This incorpora- tion typically adds additional cost to production but yields
maltsters have the ability to in uence positive changes and improvements in the malting industry through knowledge and communica- tion. The Craft Maltsters Guild currently has over 300 members worldwide. Stone & Wood signs up to thermal energy storage trial South Australian energy storage company 1414 Degrees and Stone & Wood Brewing Company have agreed to undertake a feasibility study for the integration of 1414 Degrees’ electrically charged Thermal Energy Storage System (TESS-IND). If it goes ahead, the 10MWh system will be installed at the brewer’s Murwillumbah brewery in northern New South Wales. Stone & Wood is actively scoping inno- vative and more sustainable energy solutions and 1414 Degrees’ says its TESS-IND can provide reliable heat sourced from renewables on the grid. The feasibility study will identify the potential to sequentially replace or supple- ment four existing gas boilers currently used to generate heat in the brewing process. Headquartered in Adelaide, South Australia, the 1414 Degrees thermal energy storage system is unlike any other energy storage system in the world with its com- bination of low cost, exibility of location, scalability, and sustainability. The technology takes gas or electricity from any source and stores it as latent heat in silicon which melts at 1414°C. The energy from the latent heat can then be reclaimed and distributed as electric- ity and/or heat when required. A 10MWh storage unit is about the size of a 40-foot shipping container. 1414 Degrees Executive Chairman Dr Kevin Moriarty said Stone & Wood’s strong commitment to sustainability made the brewery an ideal commercial location for the technology to reduce emissions and access renewable energy. “The Stone & Wood brewery is a nan- cially attractive site for the 10MWh TESS-IND commercial pilot, particularly when com- pared to our other proposed customer plants, because the displaced LPG is more valuable, and the carbon-free heat from the TESS-IND solution would signi cantly reduce emissions,” he said. Founded in Byron Bay in 2008, Stone & Wood is one of Australia’s largest independent craft brewers, producing more than 12 million litres of beer a year. Managing Director Ben Summons said he was looking forward to some positive ndings from the feasibility study. “We are constantly looking for ways to reduce our impact on the environment, including ways to continue our shift towards renewables,” he said. “We are excited and optimistic about the potential of the new technology that 1414 Degrees can bring.”
a unique, avor differentiated product with additional marketing opportunities. These marketing opportunities build the value prop- osition by connecting local agriculture to the individual brewery, and to the drinker. This connectivity story mirrors the work done by farmers markets and “farm-to-table” dining establishments across the nation. “This seal marks an exciting develop- ment for our organization” states Board President Brent Manning. “Craft beverage consumers are becoming savvier about their purchasing decisions and the seal will serve a guide that helps them support local- ly-sourced products.” The seal was designed to provide a key point of differentiation between Craft Maltsters Guild Member Malthouses and producers. To qualify as a Craft Maltsters Guild Member Malthouse, a malthouse must produce between 5 and 10,000 metric tons annually and should source more than 50% of its raw materials from within 500 miles of its malthouse. “We utilize craft malt in a myriad of ways across our operation, in a way to present atypical avors and terroir” said Doug Reiser, President of Burial Beer Company, “and the seal gives us a great opportunity to start a conversa- tion with our customers about what it means to get up close and personal with farmers and the maltsters that bring their grain to life.” About the North American Craft Maltsters Guild: The North American Craft Maltsters Guild is an international trade association dedicated to promoting the tradition of craft malting in North America. Formed in 2013 by eight craft malthouses, the Craft Maltsters Guild emphasizes quality and craftsmanship as a requirement for success. We believe that
Texas breweries offer beer-to-go since September
Breweries in Texan are able to offer beer- to-go for the rst time, following a change in the state’s legislation, with beer and wine delivery also now approved. Previously the rules for beer sales in the state adhered strictly to the three-tier system in which manufacturers make the product, distributors take the products to the market and retailers then sell it to the public. The rationale was ostensibly to prevent any one tier invading the activity of the other two, but although wineries and distilleries are able sell wine and spirits to visitors, visitors to breweries tap rooms did not have the opportunity to buy a case of beer to take home –- the only remaining US state where this anomaly existed. According to local title the Texas Tribune, although there was “signi cant
opposition” from the distribution and retail tiers, the parties eventually came to an agreement to allow brewers more access to the retail tier. Rick Donley, president of the Beer Alliance of Texas, which represents distrib- utors is reported as saying the organisation agreed to a “very limited amount” of beer to be sold per customer per craft brewer. “Quite frankly, we were just tired of all the negative publicity and people not understanding the nuances of the three- tiered system,” he is reported as saying. Josh Hare, chairman of the Texas Craft Brewers Guild, credited the grass-roots movement of craft beer enthusiasts, consumers and producers working together to effect the change, the Texas Tribune reported.
10 ● BREWER AND DISTILLER INTERNATIONAL I october 2019
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BREWING
Peru: ZX Ventures acquires Peruvian craft brewery Barbarian
Mahou San Miguel ups Founders Brewing Co stake to 90% Mahou Group has increased its stake in Michigan-based craft beer maker Founders Brewing to 90%. The Spanish company, which has held a 30% stake in Founders since 2014, drew attention to the brewer’s “diverse portfolio” of beers, which includes All Day IPA and Breakfast Stout. Founders Brewing was formed in 1997 by Mike Stevens and Dave Engbers, who remain as shareholders and will continue to lead its management team. According to gures from the Brewers Association, Founders is the 14th-largest craft brewery in the US by volume. Its prod- ucts are present in all US states and in more than 30 international markets, with signi cant focus in Italy, Scandinavia, the UK and Spain. “With this new agreement, we are con- solidating our position as the most advanced Spanish brewer in promoting the craft world and strengthening our commitment to becoming global in this segment with the best possible partner, Founders, whose authen- ticity, values and extraordinary beers, we will keep and foster,” said Alberto Rodríguez- Toquero, managing director of Mahou Group. “In addition to supporting the growth of
Founders in the US, we are also developing new distribution to grow our core brands such as Mahou, Alhambra and Solán de Cabras, as the US is a key market in our international strategy.” Mike Stevens, Founders president and co-founder, added: “We are fortunate to have a partner with whom we can exchange brewing knowledge and business strategy, Anheuser-Busch InBev’s growth and inno- vation group, ZX Ventures, has acquired Peruvian craft brewery Barbarian. Financial details were not disclosed, although ZX acquired 100% of the compa- ny’s shares, according to La Republica. The acquisition was announced in Peru on August 13. Barbarian’s found- ers and collaborators will remain with the company, and ZX plans to triple Barbarian’s production by 2020, accord- ing to the outlet. “We know that Barbarian has an incredible growth potential and that is why we have made the decision to add an important partner, which will take
who also re ects our values as a company. “We built Founders with legacy in mind and, by partnering with Mahou, a family-owned, 129-year-old brewer, we will set the course together for future generations to come.” The deal comes after Mahou San Miguel and Founders together purchased a 40% stake in craft beer maker Avery Brewing earlier this year. Barbarian to the next level,” co-founder Ignacio Schwalb said. “This partnership opens a new world full of possibilities and will give us the opportunity to look carefully at our processes and search for optimizations in order to strengthen the growth and sustainability of the brewery.” AB InBev also owns Peruvian brew- ery Backus, which was obtained as part of the merger with ABMiller.
BREWING
Victoria Bitter puts the Australian sun to work as it goes solar in 2020
footprint each year. For what can’t be reduced, an offset plan has been estab- lished. For The Fermentist this means that the relatively small carbon footprint created by making its KPA will be offset by taking the same amount back out of the atmosphere through carbon credits pur- chased from the South Island’s Hinewai Reserve. “Going through the certi cation process has reinforced the real bene ts of building sustainability into the brewery from the ground up – we’ve been able to keep our emissions and subsequent offsetting low and unlock new opportuni- ties to avoid certain emissions completely going forward. “It’s also encouraged us to be even bolder in our sustainability goals. As a result, we’re now striving towards carbon neutrality as a whole brewery for next year – which will hopefully make us the rst carbon neutral brewery in country,” adds Taylor. At the start of October, The Fermentist is releasing an innovative consumer brand campaign using the global phenomenon of ASMR (autonomous sensory meridian response) to trace the journey of the KPA from harvest to hand, as well as new packaging to celebrate their KPA achieving carboNZero product certi cation. The Fermentist will be sharing their carbon learnings across Lion to support the business’s goal to reduce its carbon emissions by 30% by 2025 from a 2015 baseline. UK: Portman Group - 14-unit guidelines should be on bottles UK alcohol watchdog the Portman Group has called for producers to include the chief medical of cers’ (CMO) 14-unit drinking guidelines on labels. The CMO currently recommends that adults do not drink more than 14 units of alcohol on a regular basis. It is optional as to whether producers include this guidance on packaging and labels. John Timothy, chief executive of the Portman Group, said: “The Portman Group is encouraging all alcohol producers to include CMO guidance on labels. We are commit- ted to helping consumers make informed choices about their drinking and this is an important step in the process. “While labels are only one means through which to communicate informa- tion, as a responsible sector we believe it is important to do everything we can to promote moderation and minimise the risk of harm. “Our members will also continue to signpost to Drinkaware.co.uk which is a dedicated resource for detailed health advice and support and is visited by millions of adults in the UK each year.”
Victoria Bitter Marketing Director, Chris Maxwell, said: “Australia’s most iconic beer will soon be one of the most sustainable too. For over 165 years we’ve been satisfying the hard-earned thirsts of hard-working Australians who have had the sun beating down on their backs. Now we’re going to get the sun working for us. As a brand that is manufactured in Australia, we need to do our bit for the environment to ensure we can con- tinue brewing for centuries to come. “In the last year we have removed all plastic from our can packaging and we are proud that the iconic stubby uses less glass than any other similar sized beer due to its ef cient design. This means less energy required to produce, and distribute to all corners of the country. “We ruf ed a few feathers with our statement claiming that Victoria Bitter is changing, but it’s all for the better – we’re not changing anything about the beer itself. The taste, the alcohol content, the ingredients and the way we brew will all remain the same. We’re simply enlisting the Australian sun to help make our VB. So, the next time the sun is making you hot, just remember it’ll also be making you a cold one.”
New Zealand’s rst carbon zero beer brewing in Christchurch Christchurch based craft brewery, The Fermentist, is bringing the nation its rst carboNZero certi ed beer, following product certi cation by Enviro-Mark Solutions for its Kiwi Pale Ale (KPA). The of cial certi cation forms part of the craft beer brand’s wider goal to be the rst fully carbon neutral brewery in New Zealand by 2020. The Fermentist is owned by leading brewer, Lion, and was built in 2018 to revive the company’s presence in Christchurch after its iconic red brewery was destroyed in the earthquakes. The brand came to life a little differently, built with a purpose to deliver a beer brand that does good for people and the planet. Simon Taylor, General Manager for The Fermentist, says: “We are incredibly proud to bring New Zealand its rst ever carboNZero certi ed beer. The Fermentist was founded on sustainability so it was important for us to measure and manage our impact to ensure we remain credible and authentic. Over half of Kiwis now express high levels of concern over the impact of Victoria Bitter has announced that it’s putting the Australian sun to work. In 2020, VB will be brewed with 100% off- set solar electricity. The iconic beer’s shift to solar electricity will be powered by solar generated from the Karadoc Solar Farm under a 12-year Power Purchase Agreement (PPA). The Karadoc Solar Farm is Victoria’s biggest solar farm. The renewable electricity will power the brewing of more than a hundred mil- lion litres of Victoria Bitter, satisfying the hard earned thirsts of Australian beer drinkers all over the country. Solar panels are also being installed atop breweries at the iconic Abbotsford Brewery in Melbourne and Queensland’s Yatala Brewery. These panels will be installed by next year.
climate change on our country (Colmar Brunton,
Better Futures Report 2019), with millenni- als driving a change in consumer behaviour. According to the NZ Shapers Report commis- sioned by The Purpose Business, 70% of Kiwi millennials are prepared to make major changes to their lifestyle and behaviour to help reduce the effects of climate change and 50% are now supporting/buying from ethical companies. “carboNZero product certi cation also makes life easier for consumers, who are increasingly demanding ethical brands,” continues Taylor. “Consumers can now buy a beer knowing that its impact on the planet has been mitigated. All of the emissions from the entire lifecycle of our KPA have been taken into account - from the fertiliser that goes into growing the grain to the refrigeration of the product in the consumer’s home.” The certi cation process has helped The Fermentist accurately measure its greenhouse gas footprint and put in place strategies to manage and reduce that
12 ● BREWER AND DISTILLER INTERNATIONAL I october 2019
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BREWING
London Fields Brewery re-launches brewery
London, UK: London Fields Brewery has unveiled its brand-new brewery, bringing produc- tion of its beers back to where it all started, under the arches in London Fields. Over the past year, Head Brewer Talfryn Provis-Evans has been
designing the new brewery from the ground up, while he reworked the London Fields core line up of Hackney Hopster, 3 Weiss Monkeys and Broadway Boss. The all-new taproom serves fresh tank beer ranging from IPAs to traditional lager styles and seasonal sours. In addition, to match the broad selection of brews, London Fields Brewery has brought Prairie Fire BBQ on board. Guests can expect some of London’s most authentic Kansas City style BBQ, from 14-hour applewood smoked pork and hickory smoked chicken wings to their famous 16-hour hickory smoked USDA brisket slathered with their award-winning BBQ sauce. The brewery social spaces - with psychadelic artpieces, including a Love Not War wall mural by London Fields’ own pop illustrator - will host an ongoing food residency, a regular programme of beer events, tastings and brewery tours. There will also be a takeaway offering including canned versions of the small batch releases brewed onsite. Talfryn has opted for a cus-
tom-built Kaspar Schulz brewkit in consultation with the team from sister brewer Brooklyn Brewery, featuring a fully-automated system with the ability to make any style of beer, from classic lagers to mixed fermentation sours and saisons. Lupulin ends needn’t feel neglected, as the brewkit comes com- plete with a dedicated SchulzRocket
(aka - patented Hop Rocket dry-hopping mechanism technol- ogy), with the ability to catapult 20 grams per litre in a single dry hop, or 40g/L in a double dry hop. Put simply this means pales and IPAs with more juiciness, more aroma and more bang for your buck. Some of the other bits and pieces to make beer geeks freak out, include a pH monitored souring tank that will enable Talfryn to make his signature sours, a yeast tank to propagate yeast and lactobacillus (for sour beer), a centrifuge, CIP, water treatment and the ability brew with freshy-milled malt from the onsite mill. Talfryn will continue to carve out a niche for the brewery’s small batch programme with seasonally-inspired sours, and a series of experiments in low to no alcohol fermentation. The ethos, as ever, is to brew ‘ avourable’ and balanced beer that’s inclusive as well as fun to drink. Recent brews that are a testament to this direction are I Heard it Brut the Grapevine, a Brut IPA with grape juice, cham- pagne-like carbonation and a crisp, dry nish, Hallogen, a tart ‘raspberry smoothie’, notable for being brewed with absolutely zero hops, and Sisters Brewin’ It For Themselves, an alco- hol-free dry-hopped sour. On the opening, Talfryn Provis-Evans said: “We’re really excited to re-open the brewery this summer and bring it back to its original home for the rst time since its relaunch. We’re hoping the new site will become a strong pillar within the com- munity and an open, creative space for future collaborations”.
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