Brewer and Pillars founder, Gavin Litton, said: “Thanks to Kilfrost ALV Plus, our pumps are working less hard, using less energy to circulate liquids around the plant. We’ve been so impressed with the performance of the fluid, as it not only saves us money, but means we’re as energy-efficient and environmentally- friendly as possible. That’s at the heart of what we stand for as a brewery.” Kilfrost Chief Executive, Gary Lydiate, said: “Our research and development chemists have been working on our range of advanced low viscosity fluids for some time, and we’ve had these products on robust tests at sites across the world to really challenge them throughout the development process. “Not only is ALV Plus certified as NSF safe for incidental contact with food and beverage, but it offers an absolutely premium performance. We’ve been absolutely delighted with the early response from food and drink firms globally, who for the first time ever have been told that they can have both efficiency and non-toxicity. Kilfrost ALV Plus is not simply an advanced low viscosity fluid, but a revolution in heat transfer which removes risk while adding efficiency and reducing operating costs. Needless to say we’re delighted to be bringing it to market” he concluded. 24 BREWING & BEVERAGE INDUSTRIES BUSINESS Continued from page 22 Efficient cooling solution for Pillars Brewery News INGREDIENTS Two north Norfolk brewers have resurrected an ale by literally using ingredients back from the dead. Poppyland Brewery, in Cromer, and Hindrigham-based Norfolk Brewhouse thought it fitting to craft a drink which showcased two ingredients once thought lost to the brewing fraternity, in a new brew, ‘Chevallier Gold’, to celebrate the Norwich City of Ale Festival which started on the 25 May. The two brewers have previously collaborated to create beers of distinction for the festival and always try something a bit out of the norm, and this year was no different. During a chance beer and chat at the National Winter Ales Festival in Norwich with Norfolk maltsters, Crisp Maltings, the subject of Chevallier malt was discussed, as David Holliday from the Norfolk Brewhouse explains: “This is a fascinating story of heritage malt, first grown in the 1824 – in Suffolk – from grain selected by Dr John Chevallier. The malt went on to become established the world over as one of the leading brewing malts. However, it was to last be grown commercially in the UK in the 1930s. “That is until a couple of years ago when, thanks to collaboration with The John Innis Centre in Norwich, and Crisp Maltings, the malt was slowly and surely resurrected. There is a limited stock of Norfolk-grown Chevallier malt available and we wanted to see just what beer lovers had been missing out on for a little over 80 years.” So, with resurrected malt forming the backbone of the beer, the two brewers set about finding a suitable hop to add flavour and bitterness and it seemed only fitting that resurrected malt deserved a resurrected hop. Another chance meeting, this time with hop merchants Charles Faram, introduced the brewers to a hop called Ernest which fitted the bill perfectly, as David points out: “It really was a lucky coincidence to discover this hop variety which was first selected in 1921 and eventually trialled at Wye College in Kent in 1957 and 1958. However, the brewers at the time rejected the variety as been ‘too American’ and far too aromatic and tasty for their British bitters! Oh, how times change but thankfully it is now grown commercially for Charles Faram’s and is admired for its ‘New World’ flavours.” Putting the two ingredients together made perfect sense and the brewers created two distinct versions. The Norfolk Brewhouse brewed a cask version – available throughout The City of Ale – which is a pure blend of the resurrected ingredients, using just Chevallier Malt and the Ernest hops. As such it was golden in colour. The heritage malt imparts quite a robust, dominant malt flavour and so the beer is quite heavily hoped to balance that, as well as suiting the relatively strong abv at 5%. The bottled version of the collaboration, brewed at Popplyland Brewery, was slightly stronger at 6% abv and also included some coloured malts to create a delightfully robust and fruity American Red Ale. Martin at Poppyland also used a third resurrected ingredient – namely kveik – an ancient strain of Norwegian yeast. This version of the beer was appropriately named; Back from the Dead. Two beers, born from the same idea, but distinctly different and a great example of how local producers can get together to create great local produce. A golden reviv-ale Pictured outside The Norfolk Brewhouse are Martin Warren (left) and David Holliday www.crispmalt.co For more information visit: www.kilfrost.com For more information visit: 24_Layout 1 13/08/2017 09:42 Page 1