Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 8420 BREWING & BEVERAGE INDUSTRIES BUSINESS News SERVICES It is an increasingly said that we may be reaching the point of peak beer. Just too many brands on the bar and too many bottles on the shelves. To consumers who remember the dearth of brands in past decades the current level of choice is a dream come true with beers beyond belief. To some, however, it brings the difficulty of decision and how to judge what fits your preference. Where do the many novel beers we see today come from? To some extent imagination plays a part – judging combinations of hops and malt varieties, liquor treatments and yeast strains. Each ingredient a part of the complex recipe of a beer’s flavour profile. Given the knowledge of each ingredient a skilled brewer can visualise their integration to a final perfect pint. In other cases a new beer arises from a simple blend of existing beers. At a basic level this may involve mixing different proportions of two or three beers, almost by rote, and providing a new name for each combination. In this case the most difficult element is, perhaps, finding a name no one has thought of. At a more skilled level a brewer will brew specific beers which have the right character to blend successfully. Keith Thomas, of Brewlab, says, “At Brewlab our students brew one or more brews each week of their course so as to develop these skills. In addition, we challenge our students to mix beers from bottles or in the pub and obtain a wide range of different combinations. Not all mixtures are successful, in fact the majority aren’t but a few provide the basis for novel flavour balances and can be taken onwards for development. Of course, this means keeping a good record of what was mixed with what – not always easy in a busy bar. As a further challenge, we provide students with a mixture and ask them to deconstruct the recipe from their tasting.” Once a recipe has been formulated Brewlab provides the ideal environment to produce test beers, ciders and beverages on small trial scale brewing systems from 30 to 400 litres. Along with a fully equipped laboratory for analysis, a yeast store of 250 strains and with bottling and dispense systems, Brewlab has extensive experience in developing specialist products. Peter Briggs of Autumn Brewery contracted Brewlab in 2015 and with successful specialist developments now complete says, “I wanted to say a huge thank you to you all, for your help and support and in helping me to bring the ALT BREW gluten-free beers to the UK beer market. The technical work, advice, guidance and all the brewing you have done as part of the project, has been invaluable and I know I wouldn’t have got this far without all the support of all the Brewlab staff.” Other clients contract Brewlab and its sister company Darwin Brewery for corporate brewing sessions to provide practical experience of the brewing process for their staff. Supplying and dealing with the brewing industry requires staff to know the process and how better than produce a beer for the team – and not one to sit on the office shelf for long. Making better beer with help from Brewlab 10 recruits for City Dispense Leading supplier of drinks dispense systems to the hospitality industry, City Dispense, has appointed 10 new recruits as part of its growth strategy for 2017. The North-West based company has appointed nine new technicians to broaden the depth and quality of coverage in the UK, along with one office administrator who will manage contacts and deliveries to their sites. The move comes as City Dispense seeks to enhance its presence across the UK and ensure its technicians can be on-site within 2 hours of a call on average – no matter where in the country that call comes from. Andy Fletcher, managing director at City Dispense said: “As a business with nationwide coverage our focus is to ensure that no matter where they are in the country, we can get one of our expert engineers out to service businesses which operate or require high-quality drinks dispense systems. “The growth of our team will allow us to deliver a better service to new and existing clients across the country by giving us the capacity to respond rapidly to call outs. This underlines our commitment to provide a fast and reliable service with our dedicated technician’s onsite – on average – within 2 hours of being called.” www.citydispense.co.uk For more information visit: New bottler at Campden BRI A new beer and cider bottler at Campden BRI now allows the company to fill around 1,000 bottles per day. It means Campden BRI can not only fill more of its brews for clients, but it can also fill NPD products delivered to them as finished product. Lower dissolved oxygen levels in pack means that products are more stable and will have a longer shelf life. If you would like to see the bottler in action, visit the company’s web site – or contact chris.smart@campdenbri.co.uk for more information. www.campdenbri.co.uk For more information visit: www.brewlab.co.uk For more information visit: 20_Layout 1 12/02/2017 09:41 Page 1