The magazine for the professional brewing industry
Brewers J o u r n a l
Autumn 2019 | issue 14 ISSN 2398-6956
rite of passage
How outfits like The Church Brewing are building breweries and creating communities across Nova Scotia
37 | tunnel pasteurization: the benefits to your beer
43 | dechlorination: Using city water as liquor
53 | ocb: the full lowdown on this year’s conference
le ad e r
I
celebrate community
t was a genuine privilege to spend a week in Nova Scotia last month. Arriving in the aftermath of Hurricane Dorian, what struck me was the countless ways that everyone was pulling in the same direction to get back on their feet. For the most part, you would hardpushed to believe the damage Dorian had caused, such was the effective and efficient way the province had turned things around. There was a strong sense of community and camaraderie in action, something I truly believe is still alive and well in the brewing industry. Yes, the sector is becoming more competitive but there is still a great deal of room to grow. Visiting the excellent breweries and bars of Nova Scotia in places such as Halifax, Windsor, Lawrencetown, Wolfville, Shelburne and Yarmouth, one thing was clear. These establishments are the lynchpins of the communities they are part of. And in many cases, they are actively helping catalyse growth in these areas. There’s a buoyant, burgeoning brewing industry in Nova Scotia, one driven by those with a love for good beer. Whether these businesses are being set up and run by lifelong residents, those new to the area or maybe individuals returning home after years elsewhere, they are building invaluable assets to these communities and it’s something I have a great deal of respect for. Special thanks to Pamela Wamback and Janette Wallace at Tourism Nova Scotia for making the trip possible. The brewing industry in Nova Scotia is directly responsible for more than 500 jobs and according to Beer Canada chair George Croft, Canadian beer is “woven into our national fabric”. He adds: “The beer economy supports 149,000 Canadian jobs and provides 13.6 billion dollars annually to our national GDP. We think that's something worth celebrating." And that’s exactly what they did earlier this month in the form of the inaugural Canadian Beer Day on
brewersjournal.ca
editor's choice How the breweries of Nova Scotia are making indelible marks on the communities they are part of - page 20
October 9th. It was a day of celebrations — big and small — from coast-to-coast, providing brewers, farmers, the hospitality industry, and beer lovers coming together to recognize the historical, cultural and economic impact beer has had on this great country. Croft adds: “Our country boasts nearly 1,000 breweries of all sizes. Breweries provide key support to thousands of community organizations and events every year." It was great to see this excellent initiative kick-off so successfully and I look forward to celebrating many more in the years to come. Until next time, Tim Sheahan Editor
Autumn 2019
3
co ntac t s
contacts Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Richard Piotrowski Canada Bureau Chief richard@rebymedia.com +1 647 975 7656 Jakub Mulik Staff photographer Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594 Johnny Leung North American Sales johnny@rebymedia.com +1 647 975 7656
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4
Autumn 2019
Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK
SUBscriptions The Brewers Journal is a quarterly magazine mailed every Spring, Summer, Autumn and Winter. Subscriptions can be purchased for four or eight issues. Prices for single issue subscriptions or back issues can be obtained by emailing: sales@rebymedia.com
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All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal Canada ISSN 23986948 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA, UK. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA, UK. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.
Brewers Journal Canada
CONTENTS
contents 15
70
37
20
Cover story 20 - A brewing revolution is taking place across Nova Scotia, generating employment, establishing destinations and, in many cases, creating communities
tRENDING | hard seltzer 15- The unstoppable rise of hard seltzer and how you can benefit from this market
58- Every exhibitor at this year's event 64- The complete schedule for 2019
science | co-fermentation fOCUS | MICROBIAL CONTROL 34- Achieiving microbial control for small brewers in high-volume markets
43- Lallemand explore the potential in blending and co-fermentation, but as importantly the need, as brewers to understand what we are working with
fOCUS | tunnel pasteurization 37- The reasons why you should tunnel pasteurize new and emerging beverages
Sector | filtration 40- Dechlorination of city water for use as brewing liquor
preview | ocb Conference 53- The full lowdown on the Ontario Craft Brewers Conference & Supplier Marketplace
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Autumn 2019
science | tasting terminology 48- The more you discover about beer and brewing the more there is to learn. Brewlab, lifts the lid on brewing tastes, flavours & terms used
homebrew corner 70- Paddy Finnegan, business unit manager at Lakeside Process Controls, shares his expert opinion on the latest innovations to emerge from the Canadian homebrew scene
Brewers Journal Canada
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n e ws
Molson Coors Opens Fraser Valley Brewery At Chilliwack M
olson Coors Canada has opened its newest brewery in the Fraser Valley of British Columbia at Chilliwack.
The $300 million facility will be home to approximately
100 employees and begins a new chapter in the company's 230 plus years of brewing in Canada. According to the business, it 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 the occasion on Tuesday September 17th. "This new modern brewery nestled at the foot of the Cascade mountain range of British Columbia in Chilliwack will proudly brew the Molson and
“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.” Local artist Freida George and Chief David
Coors trademarks along with many other brands within
Jimmie attended the official opening to assist with the
our portfolio.
unveiling of a woven piece of art commissioned by Freida
“This brewery will primarily serve our western Canadian markets positioned strategically in British Columbia to offer an efficient and effective modern brewery to
George to recognize the heritage of the Stó:lō people in the area where the brewery is located. The brewery project was announced in August
compete in this important market", said Frederic
2016 and has been under construction the past three
Landtmeters.
years creating over 1,000 construction related jobs in the
He said: “This modern brewery continues the
area. The facility will set a new standard for sustainability.
long-standing commitment to our environment with
Compared to the recently closed Vancouver brewery,
sustainability at the heart of our operational excellence
the new modern Fraser Valley Brewery at Chilliwack will
and efficiencies in our brewing and distribution
reduce energy use by 20% and water by 40%.
operations." Andrew Molson, seventh-generation member of the
The Chilliwack brewery will be equipped with improved technologies that will deliver on reduced
Molson family, added: "It is a true honor to have witnessed
energy consumption, CO2 emissions and carbon
such an historic event. Our two founding families, Molson
footprint, such as optimized equipment layouts to reduce
and Coors, represent two of the longest standing family
beer loss and waste, and a state-of-the-art CO2 recovery
brewing names in North America and beyond.
system.
Slow Hand Beer Company reveals new tasting room
Pilsner, West Coast Kolsch, Cerveza Motueka, Table Beer
S
low Hand Beer Company has opened the doors of its new tasting room at 1830 Powell Street in Vancouver,
a sire previously home to Powell Brewery.
Beers available at launch include Slow Hand and Kveik Kellerbier. " We brew a constantly rotating selection of small batch beers. While we don't wish to restrict our creativity by declaring that we only brew this or that style of beer,
The business, founded by Kurtis Sheldan and Chris
our beers tend to be on the lighter, crisper, sessionable
Charron in 2017, has opened with hours from 4:00 PM to
side of things. Expect beers a variety of beer styles from
10:00 PM through Thursday to Sunday.
all over the world," the brewery said.
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Autumn 2019
9
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Durham College outlines commitment to local brewers access to the necessary tools needed for experimentation and projects in innovation – also known as applied research in the post-secondary education sector. This would allow them to better understand the science of their brewing processes, resulting in a consistent, higher-quality brew. In June, the CCBI was awarded an Applied Research Tools and Instruments grant to the tune of $133,000.This was enough to cover the entire cost of a state-of-the-art Anton Paar beer analysis system. With the purchase of the new equipment, the CCBI joined the ranks of the Liquor Control Board of Ontario, as well as many larger breweries, all of whom use the same system in their labs due to its superior reliability, ease of use and speed of analysis. This basic version of a pressurized beer analyzing system, plus a dissolved oxygen module, works alongside the CCBI’s brew line and helps researchers and consultants determine the core parameters of a beer, including alcohol content, original extract, real extract, degree of fermentation and dissolved oxygen from a single sample. Over the past two months, the centre has offered all breweries in the Durham Region the opportunity to access the system for free, building on the facility’s
D
urham College has invested in a new Anton Paar
established expertise and its mission to support craft
beer analysis system to support local craft brewers.
brewers in the area surrounding the college.
More than 93 per cent of Canadian craft brewers
Alongside head brewer Mike Aylward, students have
comprise small, local operations that produce less than
initiated applied research projects with breweries to
15,000 hectolitres of beer each. Ontario alone has over
identify processes that are harming their product, such
300 craft breweries.
as those allowing too much oxygen into the can or bottle
For the growth of these outfits to to continue, small and medium-sized breweries understand that they need to deliver the same product quality and drinking
during the packaging process, therefore reducing shelf life. They’ve also run tests to better understand a particular
experience with each can and bottle they produce.
brew’s yeast vitality or troubleshoot problems that a
Consumers demand it.
brewery has been encountering.
Yet while delivering such consistency is easily
Although brewers will need to pay a small fee moving
achieved through the use of high-tech analysis
forward to cover operating costs associated with the
equipment that is industry-standard for larger breweries,
use of the equipment, the collaborations are providing
the price tag that accompanies it often keeps it out of
much-needed access to crucial analysis technology that
reach for smaller brewers.
is helping breweries better understand how their brewing
Recognizing this challenge, Durham College’s (DC) Centre for Craft Brewing Innovation (CCBI) in Whitby, Ont. applied for funding from the Natural Sciences and Engineering Research Council of Canada earlier this year. The idea was that the CCBI would purchase the equipment and provide local craft brewers with affordable
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Autumn 2019
processes function. As local craft brewers begin to reap the rewards of affordable access to this technology, so are DC’s students. They are gaining valuable, real-world learning experiences working in the brew lab right alongside industry professionals.
Brewers Journal Canada
n e ws
Waterloo Brewing opens new tap house
W
aterloo Brewing has opened a new taproom and retail space at its brewery in Kitchener.
The company said it’s a place built for friends and
neighbours to gather over handcrafted beers and delicious eats, made in-house with fresh locally sourced ingredients. They explained: “Since brewing our very first batch of Waterloo Dark in 1984, the words “Pour the Boar” have inspired us with the courage to craft wildly interesting beer. “Today they’ve emboldened us to renew our commitment to K-W with a new Taphouse and expanded Beer Store. Around here, four simple ingredients may rule the day (barley, hops, yeast and water) but the fifth ingredient is you. “The opening of the Taphouse comes with the expansion of the brewery’s beer and merchandise shop, as well as the launch of a new scholarship in support of the Brewmaster program at Niagara College." The Taphouse officially opened to the public at the end
The new Taproom will be open from 11:30 AM on Thursday to Sunday, closing at 12:00 midnight on
of September, and is located at 400 Bingemans Centre
Thursdays, 1:00 AM on Fridays and Saturdays, and 10:00
Dr. in Kitchener.
PM on Sundays.
Canning companies rebrand
passionate about pushing our customers to think beyond their current potential, because it means that we do too,”
S
ister companies West Coast Canning and Sessions Craft Canning have rebranded as Vessel Packaging.
The decision to unify under one brand and vision
brings together their teams across Canada and reflects the business’ evolution over the years as their service offering extends beyond mobile canning. Matt Leslie, co-founder of the business, explained: “The completion of our rebrand solidifies and more clearly defines the products and services we now provide to beverage companies of all sizes. We needed something
added co-founder, Jeff Rogowsky.
The Craft Brand Co launches The Bodega
T
he Craft Brand Co has launched an online shop designed to showcase “limited release brews,
exclusive offerings, collaboration brews and the classics all delivered to your door”. Named The Bodega, the shop launches with beers
to echo the professionalism and scope of packaging
from the The Craft Brand Co partners with for the Ontario
services that we offer, and this is it.”
market such as Dugges, Lervig, Mikkeller and Omnipollo.
As the company continues to grow, it says it is leading
They explain: “We started The Craft Brand Company in
the charge in the beverage canning industry and helping
2013 on three simple principles: partner with brewers that
businesses in other markets to make the transition from
brew exceptional beers, that have unique and intriguing
bottle to can; whether that’s entirely new markets like
branding and that are powered by good people that we
hard seltzers and Ready-to-Drink cocktails, or more
enjoy drinking beers with.
traditional ones like beer and wine. With locations in Vancouver, Calgary, Toronto, Ottawa & Montreal, Vessel is able to offer their services to businesses nationwide, no matter what stage that business is at. “If there’s one thing we’ve learned over the years, it’s that in this business the only limit is your ambition. We’re
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Autumn 2019
“We have never strayed from this thinking and it has been the driver in us becoming one of the most sought after agencies in Canada. “In 2019, we launched our online store, The Bodega; Toronto’s Finest Independent Bottle Shop. Limited release brews, exclusive offerings, collaboration brews and the classics all delivered to your door.”
Brewers Journal Canada
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hard
seltzer
tr e n d i n g
A little bit of bubbly There are few times in life when you can get on the ground floor of something. With beer, we’re all about 4,000 years late. But for hard seltzer, its potential is barely being scratched in markets glboally and we mean barely. In the States, however, it’s challenging craft beer for market dominance and brewers from the big to the small are jumping on the bandwagon. But, you say, where is the tradition, where is the flavour? But we say, just look at the profits. by velo mitrovich
I
t’s 10-years ago and you’re visiting a Mexican fish farm. The owner nets from one of the large ponds
Can you ferment? Check. Can you carbonate? Check. Can you bottle or can? Check. And, most importantly, do you want a new market? Check. If you start experimenting now – the biggest issue is adjusting to cane sugar instead of grain – there is absolutely no reason why you won’t be ready to start selling by late spring next year, or even earlier. While in the States it’s perceived as a summer drink, the reality is, people are drinking it year around. And who are these people? According to AnheuserBusch, which has just recently launched “Natural Light Seltzer”, hard seltzer’s household penetration is the largest among ages 25-34. Two-thirds of male drinkers aged 21-30 preferred hard seltzers with a 6% ABV and 135 calories, while female drinkers of the same age range, preferred hard seltzer with a 5% ABV and 100 calories. “This [hard seltzer] is not a fad,” Ricardo Marques, vice
a splashing fish and holds it up to you. “This is a
president of core and value brands at Anheuser-Busch,
tilapia,” he says, “and it’s perfect for the US market.
told CNN. “This is here to stay.”
Tilapia has no taste or flavour of its own; it’s all what
From nowhere
you add to the cooked fish.” With contempt, he points with his chin towards the north. “Perfect for them.” When you hear about the massive, massive and – dare we say it again – massive hard sparkling water/seltzer market in the States, you probably think the same thing. What are they thinking? The alcohol is specially created to have zero taste, the
I
n asking numerous people in the States when did hard seltzer become so common place and popular, the answer is always the same: “I don’t know. It seemed to
have just happened overnight.”
water used is the same. It’s just the flavourings added
This isn’t actually so far off the mark.
such as lemon lime, cranberry, and blueberry lemonade
Unlike here, in the States the sparkling water market
that gives a drinker something to taste. But blueberry
is huge with brands fighting it out for an ever increasing
lemonade? Who would drink that?
market. While bottle water dates back to the 1700s in the
There is no tradition, no looking back to the past for inspiration. Let’s be honest, it’s hard to see how a brewer of ‘water’ could have any passion or love for the product. But oh, the money it’s bringing in and that’s the hard fact. In the first six months of this year, Americans spent $389 million [£316m] on hard seltzer, according to a Nielsen survey of supermarkets and other beverage retailers, an increase of 210 percent from 2018. It’s hard to think of a single reason why the same can’t happen here. The thing is, there is no rocket science behind making
States, it wasn’t seen as being hip until France’s Perrier water came calling in the 1970s. In 1976 Perrier sold 3 million of its little green bottles. Within three-years the company was selling 200 million. Big boys Coca-Cola and Pepsi tried jumping in the water as well, but didn’t make a splash. Nobody could touch Perrier. Coors Brewing Company, in a move odd for them, were actually decades ahead of the hard seltzer curve when they introduced Zima in 1993. Zima was a clear, lightly carbonated, lemon-lime flavoured 5% ABV beverage. In looking back, this was not a decade of pride
hard seltzer. The chances are your brewery is pretty much
for the beverage industry. Not only were wine coolers
already equipped to make hard sparkling water without
flying off the shelves like gang busters, but Big Soda
any outlay of additional expenses.
created the clear-craze with the industry’s long forgotten
brewersjournal.ca
Autumn 2019
15
Tr e n d i n g
H ard
S eltzer
Crystal Pepsi and Coke’s Tab Clear. Coors added to the flavour range of Zima, but its
water. According to Market Watch, today’s hard seltzers started in 2013 with a brand named SpikedSeltzer. This
market was never as clear as its drink. This was not
was created by two men in Boston who, inspired by their
helped by comedians calling it a “girly-man” beverage
wives’ love of sparkling water, decided to homebrew an
and talk-show hosts making it the butt of numerous
alcoholic version.
jokes. Even coming upll with a manly bourbon-flavoured
Though the founders told MarketWatch that when
Zima didn’t help. Male buyers in particular did a song and
they originally tried to sell their product, retailers were in
dance at the bar when ordering Zima, as if the bartender
“total confusion” about what to do with it, they eventually
was somehow judging them for buying it.
sold more than a quarter-million cases in 2015. By 2016, it
Zima died a long, slow death, with Coors finally pulling the plug in 2008, although it still continues to market Zima in Japan. Trying to cash in on the new hard sparkling water
had been acquired by Anheuser-Busch, which rebranded SpikedSeltzer as Bon & Viv. With sparkling water seen as being healthy, so too has
craze, Coors brought back Zima with a limited release in
there been a perception that hard seltzer is a healthier
2017 and 2018. It did not take off and was absent from the
alternative to beer and wine, being lower in calories and
shelves this year.
naturally gluten free.
While sparkling water sales continued to rise in the
From day-one there has been the question as to what
States, it wasn’t until 2015 and LaCroix became the in-
to call this drink. Prior to 2019, the terms “hard seltzer” and
thing that the market erupted and all bottled/canned
“spiked seltzer” were pretty much interchangeable, but
flavoured waters were able to ride on LaCroix’s coattail. La
with regional divides. According to Google Trends, in the
Croix was far from being a new kid on the block, having
East and parts of the South and Midwest ‘spiked seltzer’
started in Wisconsin in 1981 and for a long time was just-
was the term of choice for those doing Google searches,
another-water-brand, “beloved of midwestern soccer
with the rest of the nation going with ‘hard seltzer’.
moms”. Amazing what an effective social marketing campaign can do for a product. It wasn’t a big jump to then add alcohol to sparkling
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Autumn 2019
From 2019 on, the majority of the US has gone with hard seltzer. Truly, a subsidiary of the Boston Beer Company, called
Brewers Journal Canada
hard
seltzer
tr e n d i n g
itself in 2016 “Truly Spiked and Sparkling”. Now, it identifies as Truly Hard Seltzer.
How is it made?
A
ccording to a blogger with inside knowledge, a major Florida hard seltzer company ferments cane sugar with champagne yeast. It brews the
mixture to a high ABV of 15% and then dilutes it down to 5%. The liquid is then fine filtered so it’s clear. Natural extracts are added for flavour along with a small amount of citric acid to balance the flavour and help preserve it. Because the champagne yeast converts all the sugar to alcohol, there is no residual sweetness. If customers want it sweet – and most do – sweeteners will have to be
12-packs and 24-packs says “No Corn Syrup” in bold
added at the final stage before bottling or canning.
letters and invites customers to visit a web site where it
A few brewers use malt or a combination of malt and cane sugar, but they’re the exception. The majority of brewers making hard seltzer use the above technique
lists its ingredients. Bud Light is brewed with water, barley, rice and hops. MillerCoors uses corn syrup in the fermentation
– including industry leaders White Claw and Truly –
process for Miller Lite and Coors Lite, but the final product
although White Claw uses its own yeast strain that
doesn’t contain corn syrup. It says Anheuser-Busch’s
took them a year to develop. The only major difference
campaign is illegal and bad for the industry.
between brewers is that some use less expensive corn syrup instead of cane sugar. Should this be a factor for you to consider? At the
“With this ruling, we are holding Bud Light accountable for their actions, and we will keep holding their feet to the fire every time they intentionally mislead the American
end of the day, corn syrup’s fructose or sugar’s sucrose
public,” MillerCoors CEO Gavin Hattersley said in a
is all converted to alcohol so it shouldn’t. But, using
statement.
the USA for an example in the beer brewing industry,
In the decision, Milwaukee-based US District Judge
it’s a complicated subject with more half-truths and
William Conley said Anheuser-Busch can use the
exaggerations than facts.
packaging it has until it runs out, or until March 2020,
In the late 1970s, the price of sugar was at a high in the
whichever comes first. The decision says that as of 6
States, while corn prices were low due to government
June, Anheuser-Busch had printed 64 million packages
subsidies – which continue to this day. You have to
worth $27.7 million with the “No Corn Syrup” icon.
wonder then if this was an attempt by the US processing industry to avoid drowning in corn syrup, but high-
Sounds like they were serious about the campaign. With lighter beers, ingredients like corn or rice lead
fructose corn syrup has since found its way into food
to a lighter, less “full” beer texture, according to industry
products ranging from the expected cereals and soft
experts. Using corn helps keep the beer’s body light and
drinks to tomato paste, hot dogs, soup, and literally
refreshing, these beers’ entire goal. Bud Light doesn’t use
thousands of others that you would never guess.
corn to achieve this, but instead uses rice. This “rice” isn’t
This has been one of the causes of the obesity and diabetes crisis in the States, with concerned consumers creating a backlash against corn syrup. The big beer
something that would go with a Balti, but instead what most of us would probably call rice slurry or syrup. The US craft beer industry is staying out of the fight,
companies – never missing a beat – have put this into
most probably because many IPAs use dextrose – a sugar
major ad campaigns such as Bud Light (no corn syrup)
derived from corn – in the fermentation process. The
against Coors Light or Miller Lite which uses it.
beer considered by many to be the best double IPA in the
Sounds straight forward but it’s not.
world, Russian River’s Pliny the Elder, includes corn. Even
A federal judge recently ordered Anheuser-Busch
Belgian brewers have used corn to make up part of the
to stop using Bud Light packaging that “implies” rival brews made by MillerCoors contain corn syrup. The order
fermentable sugars in their beers. Chemists would shake their heads at this fight between
extends an injunction issued this last May that barred
cane, corn and rice sugars and say there are only tiny
Anheuser-Busch from making those claims in television,
differences between HFCS 55 – the most common type
billboard and print advertising.
of high-fructose corn syrup – and cane sugar.
The cardboard packaging on Bud Light six-packs,
brewersjournal.ca
The major difference is physical, in that high-fructose
Autumn 2019
17
Tr e n d i n g
H ard
S eltzer
corn syrup is liquid, whereas cane sugar is dry and granulated. In terms of chemical structure, the fructose and glucose in high-fructose corn syrup are not bound
What’s What
together like in granulated table sugar’s sucrose. Instead, they float separately alongside each other. All of this has been brought up because in the fight for hard seltzer consumers in the States, kid gloves have come off and it’s become a real knuckle-buster. If you decide to use corn syrup here, you can pretty much bet your competitors will bring this up and remember, almost all corn syrup comes from GMO corn so you’ll be fighting a double fight. Regardless of what you use, figure it will take some time getting use to different non-grain ingredients. This will include your having to alter your or rewrite some of your brewery’s automation programmes.
Taking the plunge
If you’re looking at all the brands of hard seltzer, hard sparkling water, hard club soda, and hard still water in the States for ideas, you’re probably wondering what the difference is all about. Except with hard still water – no bubbles – there isn’t much, although a water fanatic would tell you otherwise. To make it even more of a challenge, some like White Claw put “Hard Seltzer” at the top of the can, but then add “spiked sparkling water” at the bottom. Trust us, it’s all pretty much the same thing. Seltzer water
I
n using the US for an example, this doesn’t seem to require much pondering as to whether or not you should be brewing hard seltzer. In looking at the craft
beer industry as a whole and your own brewery, it would seem that by having another product, not directly tied to beer, would give you more stability and security. This
This came to the States via German and Eastern European Jewish immigrants, which is why it’s not that common here. Seltzer is carbonated water that hasn’t had any minerals added, giving drinkers a more pure taste of added flavourings.
applies to the largest and smallest brewers. No doubt you’re thinking, beer’s been around for
Carbonated water
thousands of years, will hard seltzer last for even five? The major US brewers are banking that it will, but even if it doesn’t, so what. No doubt you have a drawer at home full of cables that fit long discarded computers and phones. Although these products lasted only for a few years, the companies making them made a very decent profit. Even if you choose to not make your own hard seltzer, TBJ sees numerous other opportunities. In looking at the expanding craft gin industry, hardly anyone makes their own white spirts, buying it from someone else and then adding their own flavourings. Even the USA’s growing craft rye whiskey distilleries operate on the same
This is also known as club soda or soda water and gets its carbonation artificially from the process of adding carbon dioxide gases to produce carbonic acid. In addition to its bubbles, you will also find salts in carbonated water which can come in the form of sodium bicarbonate, sodium citrate, potassium salts, plain table salt or a mixture of these elements. Salt that is added to soda water is meant to give it a better, lighter taste, all while neutralizing acidity.
principal. Why couldn’t this same concept be done for hard
Sparkling mineral water
seltzer with your brewery creating the alcohol base and selling it on? It would also seem that this could be a goldmine for breweries that are set up to be contract brewers. Due to limited space, specific companies were not looked into in detail, but it would be well worth reading the New York Times article on White Claw to see how it became number one in a very short time. In the mentioned article is a link to a You Tube video that you should watch to understand its market. Be forewarned,
Unlike club soda or seltzer, sparkling mineral water is naturally carbonated, with some companies then adding more carbon dioxide artificially such as Perrier. Spring water contains a variety of minerals, such as sodium, magnesium and calcium. However, the amounts vary based on the source from which they were bottled.
the language comedian Trevor Wallace uses is offensive.
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IT’S ALL ABOUT KEEPING YOUR CRAFT COLD. Equipped™
prochiller.com / 1-800-845-7781
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by tim sheahan
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n Route 208 in Yarmouth County,
A brewing revolution is taking place across Nova Scotia. More than 50 breweries operate across this beautiful province, though they do not solely produce excellent beer. They are generating employment, establishing destinations and, in many cases, creating communities.
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Nova Scotia, is a small fishing community called Tusket. However, it was not always known as thus. The name Tusket evolved from
"Neketaouksit", which is the Mi'kmaq word for the "Great Forked Tidal River". It was a village originally settled in by the Acadians before the British launched the Cape Sable Campaign. The community was also settled by Dutch United Empire Loyalists from
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A Sense of Belonging
New York and New Jersey in 1785, following the
gone by, especially in the month of May, there’s
Great Expulsion of the Acadians. Much, clearly,
a strong chance you’d find Jeff Raynard (overleaf),
has changed in the decades and centuries since.
his friends and a couple of dip nets on the hunt for
In 2019, Tusket is home to the Tusket Township
Kiack.
Courthouse and Gaol, the oldest extant in Canada. In the present day, there are many places that use the word Tusket such as the village itself, which is at the head of the Tusket River estuary, where
Kiack is a French Acadian Mi‘kmaq word for gaspereau, a herring that runs the rivers and streams in spring. “It was a way to make money growing up,” he
high tide salt water meets the fresh water flow of
recalls. “We would get these fish so we could sell
the Tusket River.
them to lobster fishermen. The water was fresh, so it
You also have the stunning Tusket Falls. In years
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was a great place to fish.”
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But not always
H
e laughs: “Others would get in on the act, too. We’d have our own stands where we’d catch the fish. This was great, until the other kids would
build their own rock walls and try and wreck ours. I was fist-fighting at these falls at the age of 8!” Growing up in the area Jeff, now a little older and wiser, is the co-founder of Tusket Falls Brewing with his wife Melanie Sweeney. He speaks about those days as if they were yesterday, recounting who lived, or lives, in each house along this stretch of the falls. As adulthood beckoned, so did a move to the west of Canada in Saskatchewan. He’d gone on to start a ‘Fire and Flight’ business, dealing with people’s burnt-out houses, or flooded basements and the like. “We would dry, rip and rebuild, then deal with the insurance companies,” he says. “It was one of those jobs that was good money-wise but one that drains your soul, especially when it got to the management side of things.” So like so many others, Raynard would turn to the world of homebrewing as a means of creative release away from the rigmarole of working life. And a visit to the Guinness Storehouse in Dublin, one of the city’s most popular attractions, back in 2012, would prove to be a
I’ll never commit to one style except our Blonde, I’d be killed if we got rid of that! Jeff Raynard, Tusket Falls Brewing
out beer I’m not happy with. That shows a disrespect for the consumer and if that's your approach to brewing, you shouldn't be involved in it. You should always be learning in this industry.
"Brewing beer people enjoy gives you a meaning in
life. And that’s an incredibly cool feeling." Although Jeff and Melanie fulfilled personal goals
opening Tusket Falls, the brewery has also had an incredibly positive impact on the local community it is part of. It’s a bar, brewery, restaurant and venue. It’s a destination. And though it’s only two years young, it’s now hard to
catalyst. “I didn’t think I liked dark beer, God knows why. But I
envisage the community without the brewery in it. And
know for sure that I really enjoyed Guinness that day and
they’re not alone. Breweries are proving themselves as
when I came back to Canada, I was always on the hunt for
the beating hearts of cities, towns and villages across
new beer," he says.
Nova Scotia. And whether you’re a visitor or a lifelong
A passion for Homebrewing developed and Raynard would go on to create many of his own beers. Just don’t mention the accidental Gruit. “I knew something was wrong at the time, but wasn’t sure what,” he laughs. “That’s best forgotten.” Moving back to the East Coast of Canada, Raynard knew he wanted to make professional brewing a reality. Inspired by breweries such as Trillium, he’d go on to work
resident, life is all the better for it. The brewing sector is diverse, but as one. One outfit will be making its name producing kettle sours with fruit additions. A 20 minute drive from there will afford you the opportunity to sample beers steeped in English tradition underpinned by a different form of subtlety, balance and nuance. One of Nova Scotia’s first breweries that can produce
with brewers and friends he respects such as Adil Ahmad.
all of these styles with aplomb is Propeller Brewing in
The duo brewed together for 18 months, chasing ideas
Halifax. 22 years young in 2019, Propeller is the brainchild
and working on recipes.
of John Allen.
Tusket Falls Brewing was founded in 2017, enabling Jeff
In the early 90s, Allen was busy working in the film
and Melanie to realise their dreams, moving back home
industry as a prop master and down times between TV
and starting their own business.
and film productions gave him nice, long stretches to
Operating a 20bbl brewhouse, Raynard has a fondness for brewing Hazy IPAs and does them very well, too.
experiment with making good beer at home. Honing his craft for the sheer pleasure, his modesty
But he’s a fan of all beer styles, also.
meant he was taken by surprise when he began to
“I’ll never commit to one style except our Blonde, I’d
receive warm praise from visiting tipplers on his brews.
be killed if we got rid of that!,” he says. “I brew the beers I want to drink and hope others will want to drink, too.” He adds: “I’ve dumped a lot of beer, insane amounts.
Raynard (bottom left) and the team at Tusket Falls (bottom right): September 2019.
I’ve been discouraged in the past because I won’t put
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Come 1997, with help from a real-life supporting system that included family and friends, Allen opened the Propeller Brewing Company on Gottingen Street in Halifax. Ongoing success enabled the business to expand to a second location, in Dartmouth, in 2013. The company’s ethos revolves around the belief that brewing good beer takes two important elements the highest quality, all-natural ingredients and a talented brew master.
Trendsetters
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n 2019, Propeller’s Gottingen Street location is a thriving location for drinkers to pick up a wide varieties of brews for takeout, or to imbibe a beer on site in its
popular tasting room. “Everyone thought John was crazy when he opened a brewery in this area but now look at it, it’s a very trendy spot. Things change a lot,” explains Evelyn Hornbeck, marketing manager at Propeller Brewing. “You just have to look back five or six years and how the brewing scene in Nova Scotia really exploded.” Hornbeck takes particular pride being part of a brewery that has long been a byword for quality in the province. “I think we’ve stood the test of the time because of
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I think we’ve stood the test of the time because of the quality of beer we make above all else Evelyn Hornbeck, Propeller Brewing Company
that people have enjoyed since day one, but also acknowledge and welcome the increasing number of drinkers in this category.
“There is an appetite for the new, and that keeps things
fresh. If you make good beer, and you make people happy, then we’re doing something right,” she adds. Breweries such as Propeller forged the way for others
to follow and in modern day Halifax, there is no shortage of choice for the consumer.
2 Crows Brewing was founded by husband and wife
the quality of beer we make above all else,” she says.
duo Mark and Kelly Huizink alongside brewer Jeremy
“Propeller has long been known for the popularity of
Taylor. Brewing modern beers, the team set out with the
so-called traditional styles, but we’ve shown in recent
aim of getting people to think more on the craftsmanship
years that we are just as capable of brewing many diverse
behind beer, its characteristics, and where that beverage
beers, too.”
is coming from.
The brewery’s ESB or IPA would have been many
Their facility welcomes you with a clean airy space,
consumer’s gateway into the world of craft beer but
generous views of their brewing operation and a barrel
in 2019, drinkers are just as likely to opt for one of its
ageing programme that has no doubt turned many a
many sours or the incredibly popular Galaxy IPA. A hazy
brewer green with envy.
expression of a Vermont-style IPA, the 6.5% number
Thankfully, the fruits of these vessels are available to
showcases Australian Galaxy hops alongside Citra and
drink and they are mighty fine. Hoopla, a Tequila barrel
Mosaic. There’s an insatiable appetite for this beer and
aged sour with the addition of Agro coffee is enchanting
this very writer is a fully paid-up member of that fan club.
while Persica, a Peach brandy barrel aged sour with dried
Regardless of the type of beer the brewery is making, Hornbeck says two things never change. “We pride ourselves on attention to detail and attention
peach offers a subtlety that could convert even the most ardent detractor of the aforementioned stone fruit. Another brewery producing an eclectic, and excellent,
to quality. We’ve got that level of experience, which
range of beers is Good Robot. The excellent Good Robot
informs each decision we make. We’re not interested in
is a brewery, bar, restaurant and beer garden in the heart
rushing a release for the sake of it. Everything needs to be
of Halifax’s historic North End.
100% right before we even consider putting that beer on the bar,” she says. Hornbeck adds: “We just need to continue what we doing and to do it well. That means making the beers
Good Robot began with three longtime “friends and misfits” who quit engineering, they explain, to pursue their dream of quitting engineering.... Brewing since 2015, Good Robot’s output does not conform to style, instead in their words “eclectic,
Halifax boasts a thriving, diverse community of breweries, bars and restaurants. Excellent cider, too.
eccentric, and untrue to style, fraught with foraged materials, impulse decisions, and whimsy”. “We don’t make ‘craft beer’; we make beer (kinda). And
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we enjoy sharing our beer, our building, and our childish minds with our communities,” they explain, “Our GastroTurf (beer garden featuring AstroTurf) brings all the flavours of summer ales to the familiar comfort of a putting green. “Year-round, we host oddball events, brew with the community, sponsor festivals, facilitate charitable incentives, and make questionable marketing decisions. Want to sit your bum somewhere and let your freak flag fly? Well, matey, set sail for Halifax's Most Questionable Brewing Experience.”
Building a community
When it comes to the craft beer business in rural areas, you're really building a culture that wasn't there before. Cameron Hartley, Schoolhouse Brewery
S
ome 70km north east of Good Robot is the town of Windsor. Located in Hants County, Windsor is something of a service centre for the western part
of the county and is situated on Highway 101. In Windsor, at 40 Water Street, you’ll find Schoolhouse Brewery. Rewind a couple of years, to 1860, to be exact, and the fertile land of Upper Falmouth brought forth not only apples and corn, but also the need for a school, explains Schoolhouse Brewery founded Cameron Hartley. The thriving community on both sides of Sangster Bridge was bustling, and in the spirit of community that still abides there today, a local farmer donated a small
Valley his home. As chance would have it, he spotted an advertisement in a real estate flyer for the property in Upper Falmouth. Interested in a fixer upper he visited the land, and although it was much more of a fixer upper than he had in mind, he still put an offer on the land. It was accepted. Falmouth School #9 would have a new owner. The restoration of the schoolhouse, done largely by
Cameron himself, became something of a local attraction. Most neighbours assumed any buyer would simply knock down the school and build from scratch. Students of the
parcel of land on the corner of Castle Frederick Road, to
school, now grown, did not expect to have the initials they
be used for a school for the local children.
carved in their school wall be a conversation starter in
For nearly eighty years that school remained in its original condition, until in 1944, when the growing
someones future living room. After two years of long hours working at the new
community simply needed more space in its school. At
Halifax Infirmary, and then coming home to work even
that point in time, community members changed the
longer hours on the house, things were finally coming
school from a one room to a two room schoolhouse, not
together. Unfortunately, hard work alone cannot build a
by adding a piece at one end, but rather by pulling the
house, and Camerons personal debt mounted. In financial
building apart from the middle, and adding a section in
difficulty, Cameron made the decision to rent out the
be-tween the two existing ends.
house in its current state, and move to Japan to teach
The seams in the floor are visible to this day. With two classrooms now, one for grades primary through four,
English. Four years later, the paramedic-now English teacher-
and one for grade five through eight, a single teacher was
always beer lover, returned home to his schoolhouse
responsible for the success of many children.
with money in the bank. With the lion’s share of the house
Eventually, the flourishing community outgrew its
renovation behind him, Cameron had time to spend on
beloved schoolhouse, and Windsor Forks Elementary
hobbies, one of which was all-grain brewing. He spent
School was built just a short bicycle ride away, replacing
time working on house projects, going back to Acadia to
Falmouth School #9. It was later used as a meeting place
get his Education degree, and brewing beer.
for several organizations, including 4H, the Anglican church it neighboured, and as a community hall. It was permanently closed as a public building in the 1980s, more than a hundred years after it was built. Time passed, and the old school sat with a crumbling foundation and an antiquated electrical system. The
Cameron’s interest in brewing was accentuated after inheriting some brewing equipment from a friend. This love may have come to him naturally; his mother’s grandfather owned and operated a brew-pub in Lamberherst, England in the late 1800s, called the Chequers Inn. Cameron, a perpetual builder, now spends
community decided that it was time to sell the threequarter acre lot along with the dilapidated building. Enter Cameron Hartley (top right), a young man
Right: Schoolhouse Brewery, a focal point in the Windsor community
fresh out of paramedic school, who wanted to call the
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his time building and designing new and more efficient ways to brew beer. A true lover of beer, he spends equal amounts of time tweaking recipes and ingredients as he does tinkering with hoses and dials. Building a brewery that honours the spirit of community and that respects the land from whence it grew is an important part of the Schoolhouse Brewery’s philosophy. Cameron now resides in his old schoolhouse with his wife and daughter. He and his wife are both, ironically, teachers. They can sit in their living room and read the carved initials of students who once sat in desks where their sofa is, and they can still see the burn mark of the pot-bellied stove keeping the kids fingers warm on winter days. And while there are no longer any desks or chalk-boards or rulers at the Falmouth School #9, you will certainly find the old school bell ringing at the Schoolhouse Brewery. “2019 has been good, very good,” he smiles. “You have to realise that when it comes to the craft beer business in rural areas, you're really building a culture that wasn't there before. You're not coming in where there's already a lot of established businesses.” Hartley is rightfully proud of building just that in Windsor. In his own words, Hartley set out wanting to make
This was an opportunity that we couldn’t turn down
Marissa Begin, Church Brewing Company
decade or two, but that has changed. It has accelerated quite quickly. Sure, we’re not leading in Canada, but we’re not that far from the front, either. “I’m of the belief that we're about 7% of the beer market
in Nova Scotia. And if that was to double, then we'll all be doing well. That said, everyone has to have their A-Game on and to be making really good beer if we’re to stand a fighting chance.
“You simply can’t get away with sending out batches of
substandard beer. What was was new and exciting at one time is no more. The consumer that was more forgiving, simply because they didn't know any better, has become more educated. As a brewer, you have no excuse.”
beers that are accessible to the Schoolhouse audience.
The journey continues
It just so happens that the drinkers at his brewery like the same types of beer he produces. “We are a bit no nonsense, if you will,” he explains. “We're not selling super sexy trendy styles, but without these types of classic beers, the Pilsners and Pale Ales, the newer types wouldn’t exist.” Hartley admits that he can be entertained brewing the
C
rossing the Avon River and heading North East you’ll soon find Wolfville, a town in the Annapolis Valley of Kings County. Home to Acadia University
and Landmark East School, the town is a popular tourist
same beer over and over, albeit with minor adjustments,
destination offering amazing views of Cape Blomidon, the
in a bid to dial them in and make each beer the best it has
Bay of Fundy and Gaspereau Valley.
ever been. His Pilsner is a case in point. “I'd love to see more Pilsners in Nova Scotia. Maybe we're still behind the curve of the appreciation of those
Wolfville, and the valley at large, is also home to some fantastic breweries. One of which is Church Brewing Company.
understated beers,” he laments. “I can understand why so
The Location of The Church Brewing Company is
many people are brewing IPAs though, because they sell
rich in history and has been a place for the people of
really well. It's where the market is.”
Wolfville– formerly known as Mud Creek–to congregate.
Schoolhouse Brewery is a valuable asset to the people
The Church was originally built prior to 1840, as a
of Windsor. They might not have realised it before but
Presbyterian Church, and located on Prospect Street. The
it’s clear, even on an early weekday afternoon, that it has
structure was wooden and relocated in 1885 to its current
become a go-to spot for consumers. Even if beer isn’t at
location on Main Street. Unfortunately it succumbed to
the top of their agenda, either.
fire in 1913.
“I'm originally from Ontario but I've been here longer
The Church was rebuilt with stones from White
than anywhere else,” says Hartley. “What I do feel though,
Rock; red stones were used on the outer walls while
is that Nova Scotians sometimes have a hard time
Wallace stone was used to shape the windows and door
appreciating what they have here, and that doesn’t click
arches. With help from Nova Scotia’s beloved architect,
until they come back.”
Andrew Cobb, and contractor, Charles Wright, the stone
He adds: “Look at the brewing scene here. It’s probably fair to say that we may have lagged behind in the last
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church was re-built. The cornerstone of the St Andrew’s Presbyterian church was laid on July 8th, 1914.
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Church Brewing Company: A majestic space in Wolfville
in the east wall of the sanctuary, holds sig-nificant meaning. The window was built in 1975 to honour the memory of former congregations, spanning over two
The restoration project included re-designing the church into a year-round restaurant and retail store, and
hundred years. Many natural colours used in the stained glass
the new construction of the attached microbrewery.
window represent the good that is a part of every person
The brewery, now completed, includes a 4-vessel 35
regardless of how their characteristics make them appear
hectolitre brewing system and a separate 2-vessel 5
to others–hence the kaleido-scopic design chosen.
hectolitre pilot system. The restaurant opened its doors on January 30th, 2019
Change of purpose
and initiated the first brew on July 4th, 2019. Along with founders Steve Haysom, Matt Haysom, the
T
he congregation saw considerable growth in 1923 when the Presbyterian churches of Wolfville and Grand Pre, the Methodist Churches of Wolfville
co-founders of Church Brewing are Brendan Nichol, Erin Hayson, Andrew Bartle and Marissa Begin. Bartle, in his role as brewmaster and brewery operations, alongside marketing manager Begin, took
and Greenwich united to form one congregation; the
the decision to move from Toronto to take on the fresh,
United Church of St. Andrews. Today the church is known
new challenge at Church. Like Cameron Hartley at
predominantly as ‘the stone church’ in Wolfville or St.
Schoolhouse and Tusket Falls’ Jeff Raynard and Melissa
Andrew’s United.
Sweeney, the desire to forge a new beginning in beer
The Church was purchased by the Church Brewing Company in September 2017. The owners and cofounders began working with local project managers,
overruled geographical boundaries. Be that returning home, or starting afresh. “This was an opportunity that we couldn’t turn down,”
designers, architects, and contractors, with great support
explains Begin. “People seem very, very happy with what
from the Town of Wolfville.
we are doing, they are receptive, and that is a great thing.”
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This page: Church Brewing Company and its brewmaster Andrew Bartle
pale yellow with a billowy white foam. The aroma is full of passionfruit, papaya, mango, pineapple, and fresh orange zest. The flavour is full of tropical fruits, light bubblegum,
Church Brewing Company is impressive in both scale and execution. The main church area houses the bar and restaurant while brewing takes places on a four vessel 35HL brewhouse from DME. “We saw how saturated the market was with certain beer styles, and I have a passion for German and Belgian beers, so it made sense to find this niche,” says Bartle.
balanced with an assertive yet delicate bitterness. A creamy mouth-feel that finishes very dry. Bartle is modest in his approach to beer, and the positive reception they have received, just as Begin is in her excellent work on the branding Church Brewing boasts. “I think of myself as a glorified janitor that makes a
This has manifested itself in such beers as Eight
happy home for yeast. It is hard work, but it is fun, too,” he
Bells, a golden ale the exudes aromas of lychee and
says, “Be as complex as you like in the beer you make but
gooseberry with light pine and white pepper. Flavour
regardless, the beer needs to be consistent and of high
offers a firm but balanced bitterness with an estery
quality.
sweetness. Witbier Silver Lining is a a cloudy straw coloured beer with a tight white head. The aroma has lovely notes of bright orange zest and a spicy peppery note from the
There’s a drizzle and delightful malt aromas in the air during a visit to Lawrencetown, home of Lunn’s Mill Beer Company. Opening its doors in March of 2017 filling growlers and
yeast and coriander. The flavours are full of that lemony
selling out beer with ease, today the brewery boasts a full
wheat character, slightly acidic with a nice bitter spicy
tap room that seats 100 people and patio overlooking a
backing. This is a very effervescent and dry beer that is
pond and neighboring cranberry bogs.
very soft on the palate. Elsewhere you have Mayflower, which pours a hazy
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The brewery offers a strong core range of beers and great food to complement those brews.
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To provide a home to people wanting to eat, drink and have a good time is an incredibly validating feeling. Chantelle Webb, Lunn’s Mill Brewing Company
The business has its name steeped in history. In 1760,
this beautiful part of the Annapolis Valley was known as
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Lunn's Mill Beer Company: Great people, great beer Bottom left: Annapolis Valley Brewing Company alongside the Mi'Kmaq to grow the community with farms, shops and in 1822 it was renamed Lawrencetown after Governor Lawrence. “It was fortuitous finding this spot,” co-founder Chantelle Webb tells us. “Sean [Ebert] and Mark [Reid] had a history of homebrewing, I was friends with them and things came together to form what is Lunn's Mill Brewing Company. Webb is the culinary brain behind Lunn’s Mill, expertly curating a kitchen offering that complements the brewery’s beer output comprising beers such as Purple Grain, an IPA featuring Citra, Cascade, and Centennial for a tangy and slightly spicy hop profile, gold in colour with a balanced malt body featuring notes of honey. First Cut IPA, one of the original Lunn’s Mill brews is
Lunn's Mill, named after the major industry in the area: a
hop-forward, bright and citrusy. A very pale, and slightly
bustling sawmill owned by John Lunn.
hazy beer that collected the 2018 Down East Brewing
Around this time, the Charming Molly set sail from New
England carrying the first New England Planters. These intrepid people helped to expand the community working
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Awards American IPA Gold Medal Winner. There is also Anvil Porter, a smooth, dark, porter with hints of roast, chocolate and dark fruit. Closer to the
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Hell Bay: Melanie Baille pouring for loyal regular Gerry
Drew Jackson and Jeff Bain, in 2017. You can call it a cliché but this brewery is truly a labour of love. Each member of
American-style porter than the British style, bitterness is
the team holds down a day job, with Jackson doing dock
moderate and balances nicely with the full malt body.
work while the remaining trio are teachers.
With these beers, a welcoming environment and
“We pride ourselves on locally produced beer that can
a comprehensive food offering, Lunn’s Mill has long
be enjoyed in a nice environment, says Bain. “What we
established itself in Lawrencetown, though they take
hear a lot is ‘Yarmouth really needed this’ which is great to
nothing for granted.
know. To be doing something that people from the town
“We’ve learned a lot, and we feel as though we’re better than ever,” says Webb. “To provide a home to
say they wanted and needed is incredibly rewarding.” The aforementioned Freezing Spray IPA is a hop-
people wanting to eat, drink and have a good time is an
forward beer with plenty of bitterness and fresh hop
incredibly validating feeling.”
aroma. At 6.5% ABV there’s enough malt to support the
There is an ethereal quality to this part of Nova Scotia.
ample additions of Chinook, Ekuanot and Citra, resulting
It might be the power of its presence on the big screen,
in a beer with plenty of citrus and fruit aroma with some
or the fact that the area is genuinely beguiling, but Cape
pine and spice over the palate.
Forchu in Yarmouth County is a sight not to be missed. Cape Forchu Lightstation is the first “applecore”
Follow the coast south, and then east, for some 150km and you reach Hell Bay, Liverpool. Though some distance
style lighthouse, located 11 km (7 mi) from the town
apart from Heritage, its role remains the same. An
of Yarmouth on the Cape Forchu Scenic Drive in the
invaluable asset for the community it is part of.
Yarmouth & Acadian Shores region.
Hell Bay is an owner-operated brewery started as a
Along the route to the Lightstation you pass the
passion, grew through perseverance, and is maintained
Fisherman’s Monument, working fishing villages and
through dedication. Co-founder and owner Mark Baille
beautiful sandy beaches. Though somewhat brisk on this
began brewing as one of many hobbies. Working full time
particular visit, the ability to procure a can of Freezing
as an electrician at Michelin and living on a hobby farm
Spray IPA needed no second thought.
with his partner Melanie and their growing family in Cherry
This IPA is the produce of Heritage Brewing Co, founded by four friends, Jason Murphy, Albert Whittaker,
32
Autumn 2019
Hill, Nova Scotia, Mark devoted himself to brewing. Through experimentation, self-education, and long
Brewers Journal Canada
N OVA
hours, he worked on perfecting his recipes, building
S COTIA
PRO V INCE
FOCUS
Top centre: Heritage Brewing Co's Drew Jackson
his own equipment, and growing his home-brewery. Melanie finally convinced Mark they could take brewing
Eight years after its founding, Hell Bay is a successful
to the next level, and together, they applied for a small
business employing local people and selling beer all over
business loan.
Nova Scotia. We continue to use home-made equipment,
The craft beer frenzy had not yet come to Nova
and we're still owner-operated. There's a grunge-
Scotia in 2011, however. The only craft breweries outside
appeal in our brewery that customers find authentic and
of the Halifax Regional Municipality were brewpubs,
attractive.
and nobody believed that a brewery run from a barn
“You won't find us waxing romantic about the rugged
in Cherry Hill could be successful. "Just because your
coastlines or quaint fishing villages around us - we live
friends and family like your beer, doesn't mean that
here, and that's just part of our lives,” they explain.
other people will," Melanie was told, despite providing
On this particular visit, they’re playing an integral part
a list of pubs and restaurants willing to carry their beer.
in others people’s lives, too. Gerry followed his family and
Rather than cave, Mark and Melanie funded their start-
moved from Scotland to the town of Liverpool back in the
up themselves.
70s. In 2019, he comes into Hell Bay Brewing each day
Things were not ideal. Mark continued to work full
for a pint of the brewery’s Pilsner. Although that popular
time, brewing after work and on weekends. Melanie
beer had run out on this visit, he settled for a Porter and
worked the shop and delivered beer. They took their
enjoyed it just as much.
name from the bay next to the brewery - Hell Bay. Despite setbacks and struggles, business was
“Coming here is part of my day, it’s what I do,” he says. Hell Bay is an integral part of Gerry’s life. And it’s
successful, and keeping up with demand turned out to be
the role in people’s lives, in the wider community, that
the biggest difficulty. The brewery expanded in the barn,
rings loud from taking in the broad, diverse spectrum of
employees were hired, and soon it was too big for their
breweries that make up the patchwork that is Nova Scotia.
own property. After less than two years in business, Hell
Be it a concert venue, dinner destination, exhibition
Bay found its new location on 38 Legion Street, in nearby
space or just the place for a great beer, breweries are
Liverpool, and Mark was eventually able to switch to
leaving an indelible mark on the province’s landscape,
brewing full time.
and life is all the better for it.
brewersjournal.ca
Autumn 2019
33
Fo cu s
M icrobial
C ontrol
Getting microbial control for small brewers in high-volume markets With more people choosing to buy their beer from supermarkets rather than pubs, there’s never been a better time for craft breweries to enter this market. However, competition is fierce and brewers’ choice of microbial control method could be key to their success. Oliver Rudman, application engineering specialist for the Separation and Purification Sciences Division at 3M, the science-based technology company, explains.
customers expect every time. Key to achieving these goals is microbiological control, and brewers now have a choice of options. Traditionally, breweries have relied on pasteurisation techniques, but developments in filtration technology offer a credible alternative in the form of cold stabilisation, which also brings some additional benefits. Pasteurisation involves heating beer to a temperature at which microbial life can no longer exist. There are two common variants of the process. The first, and more traditional, is tunnel pasteurisation, where cans or bottles of beer are moved on an enclosed conveyor before being immersed in, or sprayed by, hot water.
by Oliver Rudman
T
he popularity of craft beer with consumers shows few signs of abating. According to recent research overseas in the UK, 24 per cent of consumers would be more likely to visit a pub or restaurant if it had a good
Flash pasteurisation
H
owever, this method has recently been superseded by flash pasteurisation, often referred to as high-temperature, short time
(HTST) processing. In HTST processes, beer is heated
selection of craft beer.1 Yet increasingly, they are drinking
to high temperatures for just a matter of seconds, or
at home. Indeed, 16 per cent would consider switching
the beer is sent through a thermal bypass system to kill
where they do their shopping based on the range of craft
off any bacterial life. Through the process, the room-
beer a supermarket offers.2 Supermarkets have jumped
temperature shelf-life of a beer can be increased by more
on these trends, reporting sales growth of up to 40 per
than 120 days and, provided the line pressure is tightly
cent, and are doing their utmost to stock a wide variety of
regulated, it preserves all the flavours and gasses created
such beers, with some offering selections of up to 90 craft
during the brewing process.
and speciality beers.3 It is welcome to see routes to market widen for craft
But many breweries choose not to use flash pasteurisation. While it preserves the makeup of the beer,
beer but seizing this opportunity will require the stringent
the process can cause early oxidation4, and sometimes
requirements set out by supermarkets to be met by
the denaturing of flavours, leading to staleness. According
breweries, and this can present significant production and
to Henry’s Law, by heating the beer, its gas saturation
cost challenges - particularly for smaller, independent
index is lowered, reducing its ability to retain dissolved
operations.
gasses such as carbon dioxide - which can result in flat
While a perfectly balanced flavour profile attracts the connoisseurs, moving into wholesale selling means
beer. Further, the equipment required for pasteurisation can
brewers need to ensure batch consistency and longer,
constitute a significant capital investment and the process
more reliable shelf lives. Beer sold in supermarkets needs
is hugely expensive at large scales owing to rising energy
to be microbiologically stable, so stray bacteria can’t turn
costs and the large amounts of water needed.
the product cloudy or encourage ongoing fermentation
Therefore, many breweries – especially the smaller
(which can have explosive results). Breweries need
ones – are turning to sterile filtration. This process,
to account not just for how long a beer sits on the
also known as cold stabilisation, relies on the use of
supermarket shelf, but also time spent in transit and even
filter membranes that are capable of catching even
in the customer’s home as it waits to be drunk.
the smallest of microbial life - down to 0.2µm in size, if
And the beer must taste the same, batch after
necessary (although most beer can be considered sterile
batch, to preserve the flavour profiles that brewers have
if it is filtered down to the 0.45μm). Using the process, a
perfected as part of their unique brand and that their
brewery could expect to extend the shelf life of its beer
34
Autumn 2019
Brewers Journal Canada
M icrobial
by 120-180 days when it is stored at room temperature.
C ontrol
Fo cu s
direction of the best filter for its process.
Because sterile filtration takes place at ambient
Perhaps the only drawback to cold stabilisation in
temperatures, there is less chance of oxidation or the
comparison with pasteurisation is the increased spend
denaturing of the flavour components in the beer
on consumables it requires. Blocked filters need to be
occurring, thus maintaining its profile. By choosing the
replaced at the end of their working lives. However,
correct membrane for the specific beer being produced
through recent advances in membrane technology, the
(and the relevant spoilage bacteria to be filtered) the
rate at which this blockage occurs has been reduced
process can be highly optimised.
and they are now more easily cleaned—making the cold
Sterile filtration doesn’t require the application of heat to work, so there is no need for heat exchangers
stabilisation process far more economical. Filters often become blocked by a build-up of
or cooling systems, saving energy costs. Further, the
colloidal material such as protein and agglomerations of
optimum line pressure required for sterile filtration is
carbohydrates, rather than micro-organisms. By tweaking
around one barg, whereas pasteurisation plants are
the base chemistry of the filter membranes, the likelihood
regulated at approximately 10-14 barg.
of these substances binding to them can be reduced, lowering the rate of blockage, and by modifying the
Cold stabilisation
construction of the filters to, for instance, increase their filtration areas, a further extension to their working lives
T
herefore, the need for booster pumps, and the
can be achieved. As we have seen, cold stabilisation possesses
energy costs associated with running them against
a number of advantages over more traditional
a high differential pressure, can be avoided.
pasteurisation processes to achieve microbiological
Moreover, unlike pasteurisation plants, these filters and
stability. As breweries, particularly smaller ones, become
their housings require very little floorspace and are easy
more aware of these benefits, they will be able to
to fit and maintain.
compete confidently and cost effectively for space on
Some breweries claim that membranes can strip
supermarket shelves.
flavour from the beer by trapping flavour components,
References
but as sterile filtration is much gentler on the product,
1&2 www.siba.co.uk/2019/03/14/siba-british-craft-beer-
it typically results in a fresher, more natural flavour than
report-2019-industry-growth-new-jobs-fresh-challenges/
that achieved with flash pasteurisation. Rare cases where
3.www.thedrinksbusiness.com/2017/05/are-craft-brewers-
there is an impact on taste can often be caused by the
selling-out-the-indies-in-supermarket-move/
use of an unsuitable filter, and test work carried out by
4. onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.
application engineering teams can point the brewer in the
tb00508.x
brewersjournal.ca
Autumn 2019
35
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T U N N EL
PA STEU R I S ATI O N
FOCUS
Why Tunnel Pasteurise new and emerging beverages? The process of pasteurisation guarantees stability of the packaged product without refrigeration. Here, Jamie Jurado, past president of the MBAA and Ed Michalski, CEO of PRO Engineering and Manufacturing, outline the benefits tunnel pasteurization has on new and emerging beverages. by Jamie Jurado & Ed Michalski
F
plants of all sizes, beverages are coming from breweries these days that would not have been twenty years ago. We see the emergence and growth in popularity of novel alcoholic beverages that may contain added sugar, flavorings and colorings. We see alcoholic beverages based on extremely low malt- inclusion rates, the product being fermented ‘sugar brews’. Breweries today produce beers mixed with fruit juices, and natural sodas, and low alcohol, sweetened beverages appealing to non-traditional beer drinkers. We’re also seeing novel cannabis-isolate containing hybrid beverages. These new drinks offer fewer naturally-
ood safety in beer was once focused on undesired foreign materials and debris found
inherent microbiological hurdles for spoilage organisms. Due to novel ingredients previously not involved in
in individual beverages cans and bottles.
production, beverages need to address concerns over
While still important, food safety in beverages
germination of spores, and the growth of pathogens and
today is mostly microbiological because
other spoilers not routinely encountered in the brewing
breweries have moved far beyond producing only
industry. The pasteurisation parameters to destroy the
traditional beers.
vegetative cells and spores of Bacillus spp. are higher
We all know of examples of production and beverage sales environments where products are made, sold very quickly and in a tight geography…premises such as
than what is normally accepted as adequate for milk pasteurising…. 170 deg F at ten minutes hold. The most common spoilage organism of tomato
brewpubs and local neighborhood breweries which can
juice, B. coagulens produces lactic acid in package if
offer a promise of freshness and competent storage of
not destroyed. In pineapple nectar, Byssochlamys nivea
product between production and sale/consumption. But
is a thermal resistant filamentous fungi (mould) with
for any volume, sales must extend further, and quality
mycotoxin-producing potential that needs high sterilizing
must be assured for longer timeframes and across
temperatures equivalent to tomato juice. Not every
varying real-world conditions.
alternative product requires as aggressive a pasteurising
Approximately 70% of beer spoilage cases result from contamination by lactic-acid bacteria, which produce
regime, of course. There are some new products, such as cold-brew
flavors considered to be undesirable in most beer
coffees, that actually should go through much higher
styles. The remaining spoilage cases are caused by a
retort temperatures because the individual coffee beans,
range of wild yeasts, as well as aerobic and anaerobic
when dropped on the ground can make contact with
bacteria, that are present in the brewery environment
botulism. Basic beer pasteurisation does help cold-brew
and can carry-over to the beer if rigorous hygiene is not
coffees and other novel beverages in an essential way: Coffee with residual sugar is prone to refermentation or
maintained.
spoilage and can easily become a problem. Canned and
Microbial inactivation
fermenting coffee creates alcohol and carbon dioxide. That CO2 will continue to build and the can will explode
H
or, in the case of a bottle, the cap/crown might pop off.
armful pathogens are not able to grow in beer
As a matter of fact, any beverage that is sweet
due to several microbiological ‘hurdles’ such as
or semi-sweet, has residual sugar…which is prone to
alcohol, low pH, low nutrient content and the
refermentation in the closed package. The challenge for
presence of growth inhibitors such as isomerized hop
a retort temperature approach is readily seen in low acid
acids.
products like banana and kiwi puree. Often, to inactivate
In continued evolution within breweries and beverage
brewersjournal.ca
spores and natural enzymes, a temperature much be
Autumn 2019
37
FOCUS
T U N N EL
PA STEU R I S ATI O N
reached that changes the color of the product being pasteurised. For example, a standard retort thermal treatment of these purees is at 130-135°C (266-275 F); due to this temperature the puree color changes to pink for banana and to brown for kiwi at 90-95°C (194-203 F). The only potential alternative to applying a retort regime is heavy pasteurisation, storage and shipping of finished goods at refrigerated temperatures, and possible use of the common preservatives used by soft drinks manufacturers: potassium sorbate and sodium benzoate, in the event that the beverage is alcohol-free and nonacidic in nature. However, using preservatives is contrary to the “Clean-label” movement that seeks to eliminate preservatives, artificial flavors and coloring in food and beverage products.
New beverages
A
t one point in American brewing history, many breweries were making malt-based coolers, sometimes referred to as alcopops and later as
FMBs. Some of the beverages used a natural dairy-based clouding agent (“Cloud”) or non-dairy based to make milky Pina Colada flavored drinks. The palette of available natural clouding agents today is much broader. Non-alcoholic plant-based beverages might be made up of about 90% water, sugar, flavoring …but plants parts have constituted the main raw materials in these
retention, and cooling zones, in which heat transfer
beverages…and source of microbiological concern.
occurs through a water film formed by aspersion on the
Soybeans are used for the production of soymilk, rhizome
package. The process is dimensioned in "Pasteurisation
of ginger plants for ginger beer, sorghum or other grains,
Units" (PU), in which 1 PU is equivalent to 1 minute at 60
sweet potato extracts, water extracts of flowers (such
ºC,
as roses or hibiscus) and leaves (especially tea leaves).
Raising the pasteurisation temperature to 68 ºC will
Soymilk contains 26.25% protein, 22.24% oil, 21.55% total
yield 14 PU if held for 1 minute, and a temperature of 77
solids, 4.55% Ash, 24.4% carbohydrate .
ºC and holding 1 minute realizes 268 PU. By changing
Ginger powder has 5.21% ether extract, 61.21%
the hot water spray setpoints and dwell time within the
carbohydrate, 8.89% protein. 8.47% ash and 1.70% crude
pasteuriser zones, a PRO Engineering pasteuriser can
fiber. Common microbial challenges for soymilk would be
be designed, built and tuned to deliver 5 to 2500 PUs,
Pseudomonas spp., and for ginger beer, Lactobacillius,
depending on what the product in the individual package
Leuconostoc, Bacillus, Staphylococcus, Candida and
would require. PRO offers a batch-pasteuriser small
Saccharomyces. These species can be addressed in a
footprint system for startups and exploratory projects, and
tunnel pasteuriser.
all scales of continuous flow-through tunnel pasteurisers
So what other kinds of beverages benefit from tunnel
that can accommodate different packaged product
pasteurisation? Novel beverages including natural
volumes and packages (bottles or cans). Instrumentation
and botanical soft drinks, flavored malt beverages,
such as a traveling tunnel PU monitor can be run through
novel alcoholic beverages which may or may not be
the pasteuriser to document adherence to target
carbonated, fruit-inclusive drinks, alcoholic spritzers
pasteurisation parameters.
based on neutral alcoholic bases brewed in breweries, canned cocktails, innovative hybrid beverages. The process of pasteurisation guarantees stability of
In the brave new world of alternative adult beverages, with alcohol or without, a batch- or tunnel- pasteuriser engineered for purpose by PRO and sized so as to meet
the packaged product without refrigeration. In a PRO
line speed requirements for throughput represents how
Engineering design, it is carried out in extensively proven-
quality is robustly assured once the products leave the
design pasteurisation tunnels with various heating,
production facility.
38
Autumn 2019
Brewers Journal Canada
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FI LTR ATI O N
s e c to r
Dechlorination of city water for use as brewing liquor The easy, effective, and economical way for a small brewery to dechlorinate city water for brewing liquor is to use activated carbon in cartridge format. But first, Ed Bridge, senior technical consultant at General Filtration, is here with a little story
Microbial cultures can develop in the bed, and while the organisms are not pathogenic, they do affect taste. The carbon cartridge alternative is acceptable because the cost is low and the carbon is silver impregnated for microbiostatic effect. All it takes to ensure top quality water for brewing is to install a conventional stainless steel cartridge housing between the water source and the brewing liquor tank and to use three-stage, silver-impregnated activated
by ed bridge
G
eneral Filtration supplied a stainless steel
carbon cartridges. This approach is already in use in dozens of medium-sized breweries, microbreweries, and bottling plants.
housing and activated carbon cartridges
Essentials of good practice
to the pilot brewery of a major company, but we goofed. We inadvertently left out one essential component so that
there was a little bypass of untreated water around the activated carbon. Laboratory analysis showed no chlorine or chlorinated disinfection byproducts in the treated
T
he Cartridges. Select cartridges having three zones: a 5-micron prefilter on the inlet side, the carbon adsorption zone, and a downstream
water, but when the brewers tasted the beer brewed with
carbon-retaining filter layer. Appropriate industrial-grade
that water, they could taste the effect of the parts-per-
cartridges have a substantially higher weight of a higher
billion of halogenated organics that were present. We
quality, silver-impregnated, granular coconut shell
then realized the mistake, supplied the missing parts, and
carbon than the carbon batt or block filters often sold for
corrected the problem.
point-of-use water treatment. An upstream prefilter is not
The moral of the story is how critical is the quality of
necessary unless the incoming water is particularly high
your brewing liquor. The good news is how the requisite
in sediment. A downstream guard filter is not necessary.
quality can be assured with a simple and economical
If a carbon cartridge filter only is installed initially, and a
cartridge-format activated carbon installation.
prefilter later proves to be necessary, one-micron filter
In a conventional brewery producing millions of hectoliters, the cost of large fixed bed granular carbon filters in stainless steel vessels that can be steam
bags are effective and bag filter housings are always available on short delivery lead time. Sizing. Previous experience has demonstrated the
sterilized or hot water sanitized is in proportion; however,
flowrate that gives good contact time for the carbon to do
smaller regional breweries, craft breweries, and brewpubs
its work of removing the contaminants -- 4 lpm/cartridge.
cannot bear that kind of cost.
Simply divide the brewing liquor tank’s capacity in litres
The alternative of a carbon bed in the kind of FRP
by the time desired to fill it and by the per cartridge
(fiberglass reinforced plastic) housing normally used
flowrate to get the number of cartridges required. For
for water softeners or ion exchangers is unsatisfactory
instance, a 7-cartridge filter (7 columns / 1 cartridge high)
because the materials do not allow for heating to sanitize.
will allow for filling a 15 hectolitre tank in about an hour.
40
Autumn 2019
Brewers Journal Canada
FI LTR ATI O N
A 21-cartidge filter (7 columns / 3 cartridges high) will allow for filling a 50 hectolitre tank in a little over an hour.
s e c t OR
cartridges.) Cartridge Changeout. In point-of use drinking water
Running at a significantly higher unit flowrate reduces
service, cartridges are changed after a volume of 12,000
efficacy considerably.
gallons per 10-inch cartridge, and this is a good rule of
Standard stainless steel industrial cartridge housings
thumb for industrial applications as well. Daily or weekly
are widely available with 5-around and seven-around
testing can be done with DPD reagents (DPD # 1 for free
cartridge columns. Such housings typically have two-inch
chlorine and DPD # 3 for combined chlorine. A high-end
NPT inlet and outlet. Adapters are readily available from
swimming pool test kit using liquid reagents, not tablets
the usual piping and fitting suppliers to take the housing’s
or strips, is adequate for doing such testing.)
NPT connections to the 1-1/2” or 2” Tri-clamp tubing commonly used in microbreweries. Flow control. If a carbon filter is fed by city water line
Even if tests show no chlorine breakthrough, cartridges should still be changed out every six months. The carbon’s catalytic removal of chlorine and chloramine can
pressure, the flowrate is almost certain to be too high.
still be effective after its adsorptive capacity to remove
It is essential to install a control valve between the filter
halogenated organic disinfection byproducts and other
housing and the process. The degree of opening of the
taste and odor compounds has been exhausted.
valve is determined by observation of the rate of fill of the
It is best to have a trained taste panel evaluating the
process tank. Usually, once set, the valve position does
brewing liquor the same way it tastes beer. An old-time
not need to be reset on each cycle, but just periodically
brewmaster’s trick is to brew tea with the brewing liquor;
checked. Ball, butterfly, gate, or diaphragm valves can be
the tea may highlight flavor defects that are not evident in
used in this service.
just the water.
Venting and Purging. A valve must be installed on
Municipally treated potable water
the filter housing’s vent, and water in the housing must be purged through the vent for 30 seconds at the start of each cycle. Bypass Line. It is convenient to install a bypass line around the carbon filter. Weekly, to sanitize the process piping and vessels, chlorinated city water is fed through the system to drain. Good sanitary practice – avoiding dead ends and the like – is essential in any
I
n municipally treated water, chlorine can be present as free chlorine (hypochlorous acid, H OCl). Ammonia is commonly added to the
water just before it is pumped out into the distribution
area that is handling dechlorinated water. Your sanitation
system because combined chlorine persists longer as a
chemical supplier’s technical staff is a good resource on
disinfectant residual than free chlorine. Thus, combined
this subject.
chlorine (monochloramine, NH2Cl; dichloramine NHCl2;
Untreated Side/Treated Side Isolation. In two-high or three-high cartridge housings, stainless steel spacers
or trichloramine, NCl3) is also usually present. Depending on the dissolved organics in the raw water
are required to seal between the stacked cartridges and
source, halogenated organic disinfectant byproducts
prevent bypass between them. (This is the goof we made
such as trihalomethanes can also be present. Activated
in the installation in our story above. The other serious
carbon is effective in removing all these chemical species
goof sometimes made is that operators inadvertently
through the mechanisms of catalysis and adsorption,
throw out the spacers when they change out the spent
down to undetectable levels.
brewersjournal.ca
Autumn 2019
41
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C o - fermentation
s c i e n c e
No yeast no beer There is great potential in blending and co-fermentation, both in terms of creating new and desirable sensory characteristics as well as functional and practical advantages. However, with all the potential options and excitement around mixing yeast strains, we must always understand what we are working with, explains Robert Percival, regional sales manager for Europe at Lallemand Brewing.
cultures containing 2 or more distinct strains) that relied on interactions giving character and diversity to ale styles. Unwittingly, brewers domesticated yeast and selected cultures that were good fermenters. It was deduced that yeast was important and brewers would collect the creamy sediment from one brew which was used to inoculate subsequent brews. It was not until the mid-19th century that Louis Pasteur identified yeast as being responsible for alcoholic fermentation. These advances in understanding coupled with new sterile microbiological techniques lead to Christian Hansen developing the pure culture technique in 1883, thus isolating single strain yeast cultures for the first time.
by Robert Percival
N
This, combined with advances in engineering such as refrigeration, resulted in the widespread industrialization
o yeast, no beer. No beer, no civilization.
of lager production and the use of single strain pure yeast
Brewers have been making beer for
cultures became the norm. It could well be argued that
millennia (c.13, 000 years as suggested by
these advances resulted in a homogeneity in beer styles
some evidence). However, it is only until
and flavour that has come at the expense of diversity.
relatively recently that we have begun to
This influence has largely remained dominant with the
understand the role that yeast plays in beer production
vast majority of beer made globally being produced with
and alcoholic fermentation. Ancient brewers relied on
single strain cultures.
natural sources of inoculum to start fermentation without knowing what yeast was.
Of course, there are pockets of regional brewing tradition that have not succumbed to the homogeneity in
For a long time brewing was a mix of mystery, magic,
technique and style. The yeast cultures used in traditional
tradition and the yeast cultures used for beer production
Belgian brewing styles for example, can be very complex
were predominantly multi-strain cultures (i.e. yeast
with several saccharomyces, non-saccharomyces and sometimes bacteria present, resulting in a bold and
Yeast sticks we used for skimming and subsequent re-pitching, in similar way to the barbed ring (gjærkrans) used in Norwegian farmhouse brewing
distinct sensory character. So too in the UK a number of older regional breweries still maintain multi-strain ale cultures that often give their beers unique character and a ‘house flavour’. One notable brewing tradition currently gaining a lot of attention is Norwegian farmhouse brewing and the use of Kveik cultures. These diverse cultures are gaining interest and popularity both in terms of unique flavour and aroma contribution, but also for functional traits such as tolerance to high fermentation temperatures (35°C>) and very quick fermentation times (<48 hours). The table below details recent work characterizing the composition of some of these Kveik cultures, which contain a mix of yeasts (and sometimes bacteria) with varying levels of complexity.
brewersjournal.ca
Autumn 2019
43
s c i e n c e
C o - fermentation
Colony Morphology Classification Sample
Culture name
S. cerevisiae
Non - Saccharomyces
Bacteria
Kveik 1
Sigmund
3
0
0
Kveik 5
Hornindal
2
0
2
Kveik 7
Granvin
4
0
0
Kveik 9
Ebbegarden
3
0
1
Kveik 11
Lida
3
0
0
Kveik 14
Eitreheim
3
1
0
Kveik 15
Nomes
4
0
0
Kveik 22
Stalljen
3
0
3
Kveik 39
Marina
2
2
0
Kveik 43
Opshaug
4
1
1
Blending stains benefits There are several approaches that could be taken for blending strains, some potential benefits could include:
Above: Colony morphology classification of various Kveik cultures and plating images
Why blend yeasts?
T
he range and diversity of commercially available
u Blending for flavour; being able to
fine tune and perhaps even create new sensory profiles with different combinations of yeast strains.
yeast strains and cultures is growing all the time, the vast majority of which are single strain cultures
that are well characterized. With so much potential and so much choice, blending or mixing strains represents even greater opportunity for brewers to increase diversity in
u Fermentation performance; selecting
strains with specific functional traits to achieve a desired objective which could include temperature tolerance, sugar utilization, flocculation and preventing or saving a stuck fermentation.
flavour and function. One obvious question and potential disadvantage in mixing strains is how a brewer can crop and re-pitch a multi strain culture? This can be difficult depending on the strains used, and cropping a representative sample for subsequent re-pitching becomes very difficult to achieve from a consistency point of view.
u Cost management
Cell concentration and dominance of one strain over the other makes consistent re-pitching problematic,
u Satisfying a continuous market
potentially limiting the blend to a single use pitch.
demand for something â&#x20AC;&#x153;differentâ&#x20AC;?
Also, the outcome and results of mixing yeast strains is incredibly hard to predict. Although a lot of yeast strains are very well characterized there is currently limited
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C o - fermentation
s c i e n c e
research and information on how they interact with other
CHOOSING BLENDS Of course it is not simply a case of blending or mixing different strains and hoping for the best, it is imperative to give due consideration and understanding to the characteristics of the different strains and consider traits such as:
strains. There is always going to be a degree of trial and error until more information is available.
Potential with wine yeasts
T
here are several notable Belgian yeast cultures that are believed to have their origins in wine. In recent years there have been forays into using
wine yeasts for brewing applications but this is something that has not been widely adopted when seeking more
u Lag phase; differences between strains
novel flavours. In the UK a number of brewers have used wine yeasts in co-fermentation alongside brewing yeasts
u Substrate utilization; what sugar
to achieve a flavour profile and character that could not
spectrum can the yeast(s) ferment?
be achieved when using the brewing yeast alone. For example, Runaway Brewery (Manchester) have produced
u Flocculation; how will the strains
several beers using the Lalvin 71B (Beaujolais) strain in co-
interact?
fermentation with a saison yeast (Belle Saison) in beers such as Farmhouse Pale, Black Grape (including grape
u Flavour; will the strains complement
and be well suited to each other?
juice addition) and Dandelion Ale In these examples (and similar below for Donzoko’s “Graft”) the wine yeast (71B) is pitched first and later
u Killer factor; a highly relevant
the Saison yeast (Belle Saison) is pitched to complete
consideration when using wine yeasts in co-fermentation (see below). Could a killer positive yeast inhibit other yeasts present?
attenuation. This would be an example of sequential inoculation in which the yeasts are not pitched at the same time; the principle being that the wine yeast is used for the primary fermentation to give a distinct character and
u When to add the yeasts; together (co-
flavour but as it does not utilize the tri-saccharide sugar
fermentation), sequential inoculation, secondary fermentation?
maltotriose, the saison yeast (with diastatic activity and thus very high attenuation) is introduced to complete the fermentation and reduce any residual sweetness, while complementing the character of the wine strain. There is potential to explore in this area. Primary considerations to bear in mind are the sugar utilization
Profile - RIO AZUL “SOLARIS” (NEIPA 6.0% abv) u Lalbrew NE (33%) & Windsor (66%) u NEIPA flavors; stone fruit (peach) and
citrus (orange) u Attenuation of Lalbrew NE u Lower Flocculation of Windsor
Breweries like Runaway (Manchester, UK) have effectively used wine yeasts in co-fermentation with brewing yeasts to deliver complex and drinkable beers
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s c i e n c e
C o - fermentation
of the wine strain(s) and also whether or not the strain is Killer Positive. 71B was selected for the above beers in part due to the fact that it is a Killer Negative strain.
Looking beyond brewing yeasts
Profile - Donzoko â&#x20AC;&#x153;Graftâ&#x20AC;? u Lalbrew NE (33%) & Windsor (66%) u Beaujolais yeast (71B) & Belle Saison
A
s well as exploring the diverse range of wine yeasts for potential flavour avenues, brewers
u Sequential inoculation
are beginning to look beyond the typical
brewing S.cerevisiae and S.pastorianus yeasts, and
u Primary Fermentation: wine yeast
to consider alternative Saccharomyces sub-species, non-saccharomyces strains, bacteria, and wild strains
u Complete attenuation: Saison
for other sources of microflora that could contribute to beer style and flavour. Strains like S.kudriavzevii and
u Farmhouse style
Torulaspora delbrueckii have some potential for novel flavour production, while acid producing species such as
u Complex and complementary sensory
Lachancea thermotolerans could represent interesting
characteristics
potential for sour beer production. Equally, there is much more to research and trial in terms of bacteria (beyond lactobacillus) and of course wild yeasts like Brettanomyces have been used in brewing for centuries. This could represent a new
achieve bespoke results. The Brewer can utilizing the
approach to brewing fermentation and the microflora
wide spectrum of different strains to express characters in
used. There is no doubt that there is much potential in
a finished beer that could not be achieved by one strain
terms of the sensory and functional contributions of
alone and to create vivid and bold new beers. There is
such weird and wonderful yeasts and bacteria but there
almost no end to potential combinations.
is always the issue of cross contamination to consider,
Closing thoughts
and brewers and suppliers alike have a fundamental responsibility to understand what they are working with and to manage any risks accordingly.
The artist's palette
M
ulti-strain cultures have historically played an important role in brewing, especially in defining regional character and complexity in beer
styles. Brewers are now starting to revisit and rediscover
T
he options and diversity available in yeasts and
some of this complexity, which has arguably been lost in
bacteria could be likened to the concept of an
modern industrial brewing. The growing interest in mixed
artistâ&#x20AC;&#x2122;s palette; blending and mixing strains to
cultures like the previously mentioned Kveik strains are testament to this growing appetite to seek something different. There is no doubt that there is great potential in blending and co-fermentation, both in terms of creating new and desirable sensory characteristics as well as functional and practical advantages. However, with all the potential options and excitement around mixing yeast strains we must always understand what we are working with, how strains will interact, what characteristics they will exhibit, and ultimately is it safe to handle in the brewery and also for the consumer? There is certainly some risk in pushing the boundaries but also reward, and no doubt there is much more work and research to be done in this area. Opposite is an example recipe using wine and brewing yeast in co-fermentation.
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s c i e n c e
Recipes
Farmhouse Ale Co-fermentation with Lalbrew® Belle saison & Lalvin® 71B 10hl Step 2
Step 1
malt
Liquor
9.78 Weight of Malt (kg)
Litres Final Kettle Vol
94
Evaporation Rate
Beg Kettle Vol
100
0.06
L:G
3.1
Mashing in Liquor
51
evaporation amount
Lauter
0
6
Sparge Liquor
79
Total Liquor
Extract (kg):
Original Gravity/Plato BME (premised)
0.850
Colour (Lovibond)
5 to 8
Type of malt
130
1,0400
% of Grist
Extract (as-is)
Conversion Temp
145
63.0
Strike Temp
157
69.2
Sparge acid
Sparge Temp
174
78.9
none
10.78 2.06 1.62 14.47
Colour (L)
Colour contribution
0.750
0.800
0.680
3.1
2.0
Raw Spelt
0.140
0.780
0.663
3.0
0.4
Raw Rye
0.11
0.78
0.663
4
0.4
TOTAL
2.8
Calcium Chloride CaCl2 added based on your water profile (roughly 0.07g/l)
°C
Yield
Pilsner Raw Spelt Raw Rye TOTAL
Pilsner
temperature °F
10.0
Font Legend
Temp Gravity/Brewing parameters Water Malts
CaSO4 added based on water profile (roughly 0.1g/l)
Hops Yeast
Step 3
hops Type
Kettle Boil Time: 90 Min
Hop Additions: 4
IBUs: 25
Irish Moss @ 30 min before knock-out: 5 G (1g per 20 l kettle full volume)
alpha-acid
boil time (min)
utilisation %
IBU (%)
IBU contribution
weight of hops (g)
Stickebract
0,110
90.00
0.250
0.850
21.25
73
Hallertau
0,039
0.00
0.100
0.050
1.25
30
Amarillo
0,067
0.00
0.100
0.050
1.25
18
Amarillo
0,067
dry hop
0.100
0.050
1.25
19
TOTAL
139
Step 4
yeast
#1
#2
Added after initial fermentation with the 71B has dropped to 3.5-3 deg plato
Yeast Type/Number
Wine yeast Lalvin® 71B
Yeast Type/Number
Lalbrew® Belle Saison
Fermentation Temp
23°C
Fermentation Temp
22°C
For more information. you can reach us via email at brewing@lallemand.com
brewersjournal.ca
notes • Non-filtered
www.lallemandbrewing.com
Autumn 2019
47
s c i e n c e
beer
tasting
terminology
Know the score The more you discover about beer and brewing the more, it seems, there is to learn. In this new article, Dr Keith Thomas, founder of Brewlab, provider of brewing training and analysis, lifts the lid on brewing tastes, flavours and terms used. Explaining what they mean and how they come about. by Keith Thomas
I
boil. These stimulate particular taste receptors at the back of the tongue and in the throat and provide that
t’s true to say that many beer drinkers enjoy a dry
recognisable lingering bitterness experienced after
and bitter tasting beer, but what is it that causes
swallowing.
dryness and bitterness and what’s the difference between these two taste characteristics? Astringency is a dryness of the mouth,
A successful brew achieves the right balance of dryness and bitterness. The right amount of astringency will ensure your beer will have a good mouthfeel with
particularly the cheeks, upper palate, and tongue. It is
residual sugars providing a smooth body (viscosity) and
primarily caused by tannins in beer that make the surface
the correct balance of graininess, dryness and bitterness
of the mouth contract and leave a ‘puckering’ mouthfeel.
will deliver a memorable drink.
Tannins are a form of polyphenol, they are what give
Balance
tea its distinct characteristics and they occur naturally in malted grains. If grains are over-crushed or the mash over-sparged tannins will increase. That’s why breweries attempting to squeeze the last drop of wort from their malt are more likely to end up with a dryer, harsher beer than those who are more generous with their raw materials. Wood can also release tannins into beer with some
W
hat is a well-balanced beer? You often hear the term ‘balance’ when describing wine but can a beer be well balanced or is the term a
misnomer in brewing? The concept of balance refers to the mix of sensory characteristics that make up a beers
brewers deliberately using wooden fermenters or casks
flavour profile. It’s fair to say that the taste of a beer will
to create dryer beer. However, it’s important to remember
depend on a drinkers personal preferences and sensitivity
microbial contamination is more likely in wood than
but, in general terms, a poorly balanced beer will be less
in stainless steel or aluminium cask. So poor quality
well received than a well-balanced one.
control or a lack of cleaning can lead to unpleasant
While a primary flavour gives a beer its character it’s
flavours caused by Lactic and Acetic acids from resulting
also important to have additional secondary flavours to
infections.
back up the primary flavour and it’s this subtlety which
Not to be confused with dryness (astringency),
differentiates one brand from another. Not all secondary
bitterness is a different characteristic of flavour. Bitterness
flavours will be detectable to everyone however as each
is caused by iso-alpha acids from hops during the wort
of us has limits to our sensitivity and these vary according to our heredity and experience. So you may notice a flavour characteristic that a drinking partner does not or vice versa.
A particular beer will have one primary flavour profile
But in general beers with high levels of primary flavour are perceived as being too bland. Brewers should aim for a fine balance of primary and secondary flavours as it’s this that makes a great beer. For example, a bitter IPA
u Crisp and Clean (eg. Pale Ale) u Hoppy and Bitter (eg. IPA) u Malty and Sweet (eg. Lager) u Dark and Roasty (eg. Stout) u Smokey (eg. Porter) u Fruity and Spicy (eg. Saison) u Sour and Tarty (eg. Sour)
may also have a fruitiness, caramel, spiciness secondary flavour achieved by complex grist mixtures, imaginative hop additions and careful maturation. How a beer feels in the mouth is also important. A good body benefits the overall richness of a brew. It should be low in thin, drinking beers, like lager and pale ales, but high in complex beers like porters, stouts and milds. It will encourage a beer to be savoured with relish
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beer
tasting
rather than drunk with abandon that’s why it is often excluded from mass-produced brands. However, today’s’
terminology
s c i e n c e
regularly replenished at the front. Brewers can reduce the chance of chill haze by their
craft brewers have the opportunity to concentrate on the
choice of malts and processing times but also by adding
all-round character of their beer and not leave a drinker
in an adsorbent such as PVPP (polyvinylpolypyrrolidone)
disappointed wondering why the flavour of their pint
to remove polyphenol tannins or an enzyme to digest the
vanished so quickly.
protein. These additions are often standard in large scale production but may be undesirable in small scale craft
Chill haze
beers. Polyphenols and proteins do contribute to flavour and physical features of beers and their extensive removal
E
ver pulled a beer from the fridge to find it less
may change its character. Perhaps a little temporary haze is a small price to pay for a more natural beer.
bright than when it went in? If so you are likely to
Dimethyl sulphide
have experienced the effect of chill haze – the
precipitation of the beer’s proteins and tannins induced by low temperatures. Naturally, this affects the overall impression of the beer and in a bar may lead to a serious discussion over the beer’s quality or even rejection. The Chill Haze effect is reversed when the beer warms up – although this may only add to any disagreement! Brewers, bar staff and beer drinkers seeking clarity (get it?) can trace the origins of Chill Haze to the proteins and
W
hat does warm lager smell of? A question an ale drinker may rarely consider important or worth investigating. Dimethyl sulphide or
DMS is, however, a pungent flavour in many beers giving a range of unusual vegetable smells to lighter beers, including at times, bitters and pale ales To experience the full character of DMS agitate a
tannins from the malts used in the brew. Malts typically
warmish half pint of lager in a pint glass and breathe
release about a gram of protein into a litre of beer much
deeply. A variety of vegetables are likely to dominate the
of which remains to produce its mouthfeel and the foam
aroma. Identification of these may be easier for some
forming the head. Some, however, can interact with itself
people than others but onions, sweet corn, cooked
to form large complex molecular structures.
cabbage and occasionally parsnip or celery are typical
Much of this happens during maturation but high protein malts or short maturation times can also lead to
associations. A certain low level of these is natural in lagers and
residual levels of proteins which can make a beer more
should blend with other flavours, particularly hop
susceptible to haze. Low temperatures then induce this
character to provide a rich and pungent character to
although this will have no discernible effect on flavour.
the beer. In ales, even lower levels would acceptable
Temporary chill haze can become permanent with time
and should never dominate the typical malt and hop
so bottles at the back of the fridge may differ from one
characteristics of standard bitters and pale ales and dark
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beer
tasting
terminology
Foam
ales typically have a strong roast or caramel flavours that easily overpower any DMS which may develop. DMS comes from the malt but occurs at much lower levels in ale malt due to its higher roasting temperature (lager malt is dried at lower temperatures). Excessive levels of DMS in real ale could occur if lager malt is used
F
oam is an important characteristic of beer. Flat beer is can be undesirable and make for poor presentation – except, perhaps, in certain
by mistake but is more likely be from a bacterial infection.
parts of the UK. Foam provides visual impact. It easily
Such bacteria are typically killed by alcohol but can
distinguishes beer from other beverages and drinkers will
produce enough DMS to carry through to your pint before
expect a good head on their beer. Think of all those cool
they die.
beer ads with close-ups of foam running down the side of a cooled, can, bottle or glass. That’s why it’s important
Esters
for brewers to ensure that their beer retains its foam when poured.
M
Good beer foam is the result of two things: high-quality
ore and more breweries are experimenting with
ingredients (particularly malt); and processing. Malt
fruit flavouring that’s why we are seeing a large
provides the proteins required to achieve foam. While
range of fruity beers coming onto the market.
wheat increases foam proteins significantly. That’s why
Fruity flavours are produced by esters. It may be easy to identify many of these on tasting– iso amyl acetate, for
most wheat beers have thick foam. Too much agitation during fermentation or packaging
example, produces a banana flavour and ethyl hexonate
will reduce foam on serving. As will excessive lipids from
red apples. But brewers who’ve tried to produce fruit
unusual ingredients such as sorghum or nuts. Make sure
beers will know how hard it can be to control flavour
your glasses are clean too as dirty glasses where grease
levels.
and oil residue remains (from lipstick for example) will
This could be because of differing ester synthesis
collapse foam bubbles on contact.
conditions during the brewing process, the dispensing
Is foam essential to a beer’s enjoyment? It comes
system used or, believe it or not, fruit flavours can even
down to personal taste as drinkers in certain parts of the
be influenced by different shaped glasses!
UK prefer a pint with a small head. Excessive foaming
Like in all brewing it’s important to establish general
by an agitated pour reduces carbonation so there is a
controls during production but even a small change in
marked taste difference between the same beer with and
ingredients or processing can alter a beer’s fruitiness
without a head. There is also some anecdotal evidence
considerably. Making it one of the hardest factors to
that foam also changes the aroma of a beer by limiting
control.
some flavours but this needs more detailed investigation.
So what are esters and how can we learn to better
Try it for yourself.
control them?
Gluten
Basically, esters are produced by yeast metabolism, specifically by a reaction between alcohol (plenty of this in a beer) and an acid (also present at lower levels). In very high concentration esters can create a solvent-like flavour. so the key is to get the concentration just right. The type of yeast used is a major factor in ester levels with some yeasts giving very neutral ester profiles and others a strongly identified fruit flavours. Wheat beer
I
s gluten-free the next big thing or a passing fad? It is certainly a high profile concern for many foods, not least beer. However, are we magnifying what is only
an issue for a few into a problem for many? Gluten intolerance is commonly associated with Celiac
yeasts in particular release high ester levels. Fermentation
disease which now has some fairly clear diagnostic
temperature also has a strong effect with more esters
symptoms. Less clear is possible associations with other
produced in warm fermentations and resulting in more
conditions and it is these which are causing increased
esters in ales than in lagers. Stronger beers tend to have
interest in the gluten in our diet.
higher levels of esters as, interestingly, do beers brewed in shallow fermenters. Estery beers tend to receive a more positive response
Beer is no stranger to gluten. As it is made with barley which contains high levels of the gluten proteins associated with gluten intolerance. These hordein
from drinkers. So as a rule of thumb if you are looking to
proteins have some similar structures to the gliadin
brew a beer with a better fruity flavour go for a stronger
proteins in cheese and bread so if you are sensitive a
ale, fermented at a higher temperature by a high ester
ploughman’s lunch would be a bad choice.
producing yeast, and use shallow fermenters.
Gliadin and hordein are not fully digested and remain in the digestive system causing irritation and
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beer
tasting
immunological responses to the intolerant. It is, of course, possible to brew gluten-free beer is,
terminology
s c i e n c e
you achieve a consistent brew? There is no magic formula however, each hop variety
using non-barley grains such as sorghum, buckwheat
will have a profile of components and with experience,
or millet. Protein digesting enzymes can also be used to
brewers will be able to select and blend their choice to a
reduce the gluten in the final beer â&#x20AC;&#x201C; although this may
target hoppiness. Differences will occur with each yearly
only produce low gluten beer (below a certain specified
crop so a good nose to test the character of the raw hops
level than zero).
is essential along with an ability to predict how this will
There are even gluten-free beers produced by
develop in the brew.
fermenting mixtures of sugar and hop extracts. Naturally,
This is important as when hops are boiled flavours
these treatments will change the features of a beer and it
react in different ways according to their boiling point.
requires good control to achieve standard beer flavours.
Some, such as the general hoppy aroma myrcene, boil
One major challenge is to determine whether other
away quickly as they are very volatile. Others, such as
conditions than Celiac are stimulated by residual gluten
geraniol and linalool, remain until the end of the boil
proteins. The standard test for gluten only targets one
meaning hoppiness remains at higher levels within in
protein sequence out of a possible twenty so more needs
finished beer.
to be done to identify these and develop alternative
Hops also differ according to their preparation and storage. Many UK hops are used as cones which have
brewing procedures.
been dried and compressed for storage. International
Hoppy
breweries often use hop pellets which are produced from crushed hop powder. It is argued that hop cones have the
B
freshest aroma which is probably true soon after harvest.
ig hoppy flavours can be found in a range of
As time goes on, however, cones lose some of their
beers, particularly bitters and IPAs. They inevitably
aromas and can be less fresh than pellets.
arise from the oils in hops and deliver that
Hop aroma can also alter on oxidation particularly if
characteristic beer aroma. Hoppy aroma can contain a
stored at high temperatures developing the â&#x20AC;&#x2DC;catty aromaâ&#x20AC;&#x2122;
multitude of components, some floral, some citrus, some
of valeric acid. Not a desirable flavour in beer!
spicy or even woody. But with so many variables how can
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#OCBC19
Collaborating through Community brewersjournal.ca
Autumn 2019
53
ONTARIO
CRAFT
B REWERS
CO N FER EN C E
Welcome message from OCB president Scott Simmons
O
n behalf of the Ontario Craft Brewers (OCB), I am thrilled to welcome you to the
create opportunity. This commitment is also building a community beyond
2019 Ontario Craft Brewers Conference
the physical breweries. It’s a community of people driven
(OCBC). Now in its eighth year, this is
by a singular commitment to produce high-quality beer,
the biggest and best OCBC yet! We
made with fresh, all-natural ingredients, and to make
are also thrilled that for the first time in its history, the conference is being hosted in beautiful Niagara Falls at the Scotiabank Convention Centre. This conference comes at an exciting time in Ontario’s
Ontario into a brewing centre of excellence. It is a community that inspires and embodies this year’s theme of “Collaborating through Community.” I hope this year’s conference will provide opportunities to build new
craft brewing industry. We have seen the industry grow
partnerships, strengthen existing ones and further solidify
from a handful of breweries to almost 300 in the last
the amazing community that defines Ontario’s craft beer
decade and it just keeps getting bigger. Local Ontario
industry.
brewers now employ almost 2,500 people and support
The 2019 Conference truly has something for
thousands of jobs in tourism, agriculture, construction,
everyone! We have an amazing line-up of keynote
packaging and other related industries.
speakers, and over 60 technical, environmental,
All told, the craft sector now contributes over $2 billion
marketing and education presentations, demos, and
to Ontario’s economy each and every year. We have
sessions, along with a fantastic CanAm Craft Beer Festival
also seen craft beer’s grow at double digits year over
featuring collaborations from 40 Canadian and American
year, currently reaching 10 per cent of the total industry.
breweries, brewery tours, and a 54,000 sq. ft Supplier’s
This has happened in a restrictive sales environment
Marketplace with over 200 exhibitors to connect with
and we truly believe that with the right reforms, our
industry colleagues and conduct business with suppliers.
industry can double or triple in size if consumers have greater opportunity to see, experience, and choose your
Thank you again attending and making the 2019 OCB Conference the biggest and best one yet.
products. Behind those numbers are dedicated people like you.
Cheers!
People investing in communities large and small right
Scott Simmons
across this province to create jobs, create investment and
President, Ontario Craft Brewers
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Brewers Journal Canada
CO N FER EN C E
ONTARIO
CRAFT
B REWERS
The journey here
I
t started the way most craft breweries in Ontario begin…an eager group of individuals with a shared passion in brewing premium quality Ontario craft beer, gathered together to bring to life their vision. This vision was an industry symposium and trade
show targeted to the small, local craft brewers of Ontario. There were only 30 or so craft breweries in the
province at the time, yet the industry was growing at a substantial pace and attracting new players, suppliers and businesses, many of whom had much to learn about the business of brewing. And so, in 2012, under the leadership of John Hay, founder and previous president of Ontario Small Brewers Association (branded Ontario Craft Brewers® in 2003, and under the guidance of a brewers advisory committee, the first Ontario Craft Brewers Conference & Suppliers
& Suppliers Marketplace took place in Markham, with
Marketplace was launched.
200 people and 21 suppliers in one day in one room.
“There was a small and dedicated group of folks
Keynote speaker was Dr. Roland Folz, Head of Brewing
who got together to plan this event,” says Jason Britton,
and Beverage Science and Applications, Research and
Brewmaster of Cameron’s Brewery in Oakville, Ontario
Teaching Institute for Brewing in Berlin (VLB). Folz’s
and Chair of the conference advisory committee in 2012
presence gave the first OCB conference the European
& 2013. “Our goal was to bring the industry together and
star power needed to put it on the map.
align with our philosophy of education and collaboration.” The first conference advisory committee, led by
This, along with an appearance by Ken Belau, Former Head Brewer of Bell’s Brewery who presented a session
Britton, also included Val Stimpson from Neustadt
on “Making a Berliner Weisse Style Beer” also spiced up
Brewing, Steve Gill from Niagara College, Adrian
the first year agenda. Belau’s session included guided
Popowycz who was brewing at Black Oak at the time
tasting of a test batch produced by Ken Belau & Jon
(now with Niagara College) and brewing consultant Mark
Downing, Niagara College.
Benzaquen. A look back to meeting minutes of the first advisory
The conference then moved to downtown Toronto (there from 2013-2018) and expanded to a two-day
committee, shows some of the names tossed around for
format in 2017, with increased attendance of over 1,100
keynote speakers.
registrants, 180+ suppliers occupying over 96,000 sq. ft. of
“Craft brewing legends we hoped to attract included Vincent Cilurzo of Russian River Brewing -- now OCBC19
convention space. “We are really proud of the growth of our conference,”
keynote speaker, along with his wife Natalie – as well as
says Scott Simmons, president of Ontario Craft Brewers.
Kim Jordan of New Belgium, keynote speaker in 2017”.
“OCBC has become a go-to for the industry and is
Britton adds. “Our advisory committee also conceived
attracting breweries from across the country and the
the OCB Pioneers Panel concept, hoping to attract Jim
United States and Europe. It has become a revenue
Brickman, former founder of Brick and John Wiggins,
stream for the association and has provided excellent
former founder of Creemore. All of these industry leaders
branding value for the industry with industry stakeholders
have since participated in OCBC, making it a growing
and government.”
success.” Many Ontario Craft Brewing industry members
Troy Burtch, Marketing and Communications Manager of Great Lakes Brewery and OCBC Committee co-chair
travel to the United States for the Brewers Association’s
and long-time member of the OCBC Planning Committee
Craft Brewers Conference every year to learn, build
says, “OCBC offers the best way for our industry to
relationships and sample the great beer.
connect, do business, share learnings and try each other’s
“We decided Canada needed its own conference with all of those benefits right in our own backyard.” The first annual Ontario Craft Brewers Conference
brewersjournal.ca
beer, all in two days. And as our industry grows and builds its profile in the national and international brewing sphere, this event will only get bigger and better.”
Autumn 2019
55
ONTARIO
CRAFT
B REWERS
CO N FER EN C E
WHAT’S NEW AT OCBC19?
T
he better question is, what isn’t? New venue, new city, new programming, new convention space – it’s a whole new beer game and you
Advanced training workshops
won’t want to miss it. Year over year for the past eight years,
OCB has hosted its annual industry conference and trade show, attracting a growing audience of brewers, suppliers and industry stakeholders and building the event into a multi-day event full of educational, business and social value. This year, it’s next level growth, including: There is a bigger venue. The Scotiabank Convention Centre in Niagara Falls is one of the province’s largest and most popular meeting and convention facilities. Just steps from North America’s most famous waterfall, with 300,000 square feet of convention space, a central location in the Fallsview Entertainment District, driving distance from major Canadian and U.S. cities and airports, walking distance to hotels and easy access to wine AND BEER country, it has many positive benefits. It’s also an opportunity for registered guests to bring their families from some fun too. The trade show is better than ever. The OCBC Suppliers Marketplace has grown into a marketing powerhouse – with suppliers from around the globe, sampling, swag, special deals and large-scale equipment displays such as tanks and packaging lines. In the new exhibit hall, you’ll find 200+ suppliers displaying their amazing products and incredible offerings in 10’x10’, 10’x20’ and 20’x20’ booths. It’s abuzz with activity and this year takes things to a new level. We have the best beer. Interspersed amongst the maze of booths you’ll find the famous OCB beer bars, stocked with fresh, cold OCB craft beer. Attendees will also be able to sample tasty offerings from OCBC’s platinum sponsors – Sessions & West Coast Canning
Prud’homme Beer Certification Program - Level 1 Beer Enthusiast with Roger Mittag (the Beer Professor!) This full day, introductory course in beer education is designed for participants interested in furthering their knowledge and interest in beer. The focus will be on brewing ingredients and processes, tasting concepts, pouring and serving concepts (including an introduction to draught systems) and food and beer pairings. Cicerone® Off Flavour Training Course with Advanced Cicerone® Crystal Luxmore (one of 11 in Canada) and her beer sister Tara Luxmore will offer a live off-flavours training course created by the Cicerone Certification Program. Off flavours presented will be LightStruck, DMS, Diacetyl, Trans-2-Nonenal, Infection, and Acetaldehyde. Micro Matic - Beer Dispense Best Practices with Scott Zuhse, Corporate Trainer, Micro Matic USA, who will offer OCBC attendees essential knowledge for dispensing beer with systems types such as direct draw, remote and special event. Knowledge required to assure beer is dispensed from keg to glass while protecting image of brands, encouraging resale and ensuring performance. Topics covered are system cleaning, kegs, impact of temperature, pressure systems, components, types of systems, system balance and troubleshooting.
(booth #920) as well as some crisp and tasty Ontario pilsners from the Czech Consulate booth (booth #1114). There is a lot to learn. There’s always lots to learn and see at OCBC but this year’s range of breakout sessions is
breweries! A great way to warm up for OCBC19, on the
off the charts. With over 60 presentations, workshops and
evening of Monday, October 28, OCBC attendees can
demos, and a day of advanced learning sessions, there’s
jump on one of the beer buses cruising to the Niagara
more than enough for every member of the brewery staff,
area breweries or pack your passport and check out
at any level. And the OCB mentoring round tables offer
Buffalo’s finest. Canam Beer Festival, or an Canadian
great knowledge and networking opportunities for the
American Beer Festival, no less! OCB and the Buffalo
newbies in the crowd.
Niagara Brewers Association have collaborated on a
We have enhanced and advanced learning on offer.
cross-border beer festival featuring fabulous flagships
This year, OCBC is offering advanced training workshops
beers from breweries from both Buffalo and Ontario. The
on October 28 for conference attendees the day before
event has been in the works for a couple of years and
the general conference and Suppliers Marketplace.
finally hits dry land at the Scotiabank Convention Centre
There are brewery tours visiting Niagara & Buffalo Area
56
Autumn 2019
in Niagara Falls on Tuesday, October 29 from 6 – 10 p.m.
Brewers Journal Canada
CO N FER EN C E
ONTARIO
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ONTARIO CRAFT BREWERS UPDATE
I
t is an exciting time in Ontario’s craft beer industry. The Ontario Craft Brewers (OCB) has continued to sign up new members or the last year and
10 reasons to join OCB
now represents over 100 independent, locallyowned brewers located in over 110 communities
throughout Ontario. Breweries have always been an integral part of their
local communities and the beer produced has reflected the pride, passion and personality of the brewer and the community. Ontario's craft brewers pride themselves on being part of theses communities, providing jobs in cities and towns throughout the province. With their finely crafted brews, they bring awareness to the historical aspects of a region, its people, and the unique elements that reinforce local pride in their communities. The OCB was founded in 2003 to both honour that history and forge its future. We chose "Ontario Craft Brewers" as our name, because it speaks to the tradition of care and craftsmanship that our members insist upon when brewing their beer. Craft beer is who we are. It is the reason we are here. Supporting the bold entrepreneurs who contribute so significantly to our economy is our purpose. We strive to share knowledge, collaborate on strategy, and ultimately create opportunities for our members. It is an exciting
1. Join the Board of Directors of our growing Association. 2. Participate on various industry committees for information and education. 3. Share perspectives, provide input and benefit from ongoing government advocacy. 4. Receive critical industry information and statistics on the private OCB member portal. 5. Promote your brewery listings and location on the OCB Website. 6. Leverage OCB social media tools, and events such as Ontario Craft Beer Week. 7. Access to OCB Technical Manuals and ongoing Tech Talks. 8. Lean from, share insights and collaborate with other OCB members. 9. Leverage the OCB image and brand through use of the OCB logo and seal. 10. Save on new dues structure, and events such as the OCB Conference. Contact us at info@ontariocraftbrewers.com
time, and to lead the craft beer industry in the years of growth ahead, we will be stronger and more effective united as one. Craft beer drinkers have supported this commitment.
open new markets and create new opportunities for
Since 2003, we have continued to grow and now employ
our members. Keeping our members’ best interests in
well over 2,300 people (FTEs) in Ontario, accounting for
mind, these channels may include more independent
over 30 per cent of the direct brewing industry jobs in the
stores, expanded private, retail options, cross selling, and
province, while also accounting for over 9,000 indirect
community events such as farmers markets.
brewing-related jobs. Since 2005, the craft brewing
We are also working closely with provincial
industry has invested well over $160 million in capital into
government to help ensure policy and regulatory
the Ontario economy and driven $150 million in annual
changes both expand choice and convenience and
tourism to the province, as part of a total annual economic
make it easier to find more local craft beer on more
impact of $2 billion.
local shelves – which would be great news consumers,
While the overall beer market has remained flat, craft beer has continued double-digit growth. Craft beer
brewers, and taxpayers. This is only possible with a strong membership with
volume now represents 700,000 HL of volume in the
breweries of every size who call all parts of the province
province, or 8.4 million cases, which is almost 10% of
home. It is critical we have those voices informing,
the total industry. This has happened in an environment
and shaping our government advocacy, highlighting
where the current retail model has limited people’s ability
emerging issues, and letting us know what we can do
to find, try and experience the outstanding local craft beer
to help them succeed. We strive every day serve the
brewed right here at home. Ontario craft beer share has
membership and provide benefit to their business. We
grown to 13% at the LCBO, and over 15% in the new, but
hope you will consider joining and that existing members
limited grocery outlets. It shows what can happen when
will encourage their other local breweries to join as well.
consumers are given a proper shopping environment.
There is truly strength in numbers. Here are the top ten
The OCB is always working to create strategies to
brewersjournal.ca
reasons to join today!
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Meet the exhibitors 1400 1402 1404 Entrance 1408 1410 1412 1414 1416 1418 1420 1422 1424
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1234
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Company
Booth
Abell Pest Control
914
Accelerated Payments
611
Aesus Packaging Systems
817
AFCO ZEP
1005
Air Liquide Canada
722
Alpha Brewing Operations
531
Alpha Controls & Instrumentation Inc.
1026
American Express
1122
Amoretti
1003
1441
1445 1447 1449 1451 1453 1455 1457
Company
Anhydra
Anhydra is a company specialised in the dehydration of organic and conventional fruits, vegetables and herbs.
Autumn 2019
607
Primary contact Martin Gibeault 1878 Power, Drummondville (Quebec) J2C 5X5 martin@anhydra.ca 819-816-2721 www.anhydra.ca
Anton Paar Canada
58
Booth
904
Brewers Journal Canada
CO N FER EN C E
Company
Booth
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Company
Booth
ASL Print FX Ltd.
704
BrewNinja
1004
Atlantic Packaging Products Ltd.
806
Brunswick Bierworks
505
Beerlab Analyzer by Quartz Analytics
903
BSG Canada
606
BetterBeer.com Ltd.
630
Bucan Electric Heating Devices Inc
521
Beverage Protect Powered by BKIFG
1133
Burkert Fluid Control Systems
1232
Boelter
700
Cambridge Environmental Products Inc
824
Boilersmith Ltd.
925
Canada Kegs and Packaging
820
Canadian Craft Brewers Association
1205
Brand Concepts Source Solutions Inc
Brand Concepts is a decorator of brand building glassware. We operate a state-of-the-art production facility in Mississauga, Ontario. Quality and service are the cornerstones of our business. From unparalleled decorating techniques, sourcing and stocking, we offer one-stop experience that reinforces your brand. Our most cherished point of difference is our people: dedicated, engaged individuals who thrive on teamwork, details and deadlines to deliver experiences worth repeating.
Canadian Food and Wine Institute Innovation Centre (Niagara College) 1017
Primary contact Customer Service 6476 Kestrel Road, Mississauga, ON L5T 1Z7 solutions@brandconcepts.com 905-405-5633 www.brandconcepts.com
Brew Culture Inc.
805
Brewery Direct/Traynor's Bakery
Brewery Direct/Traynor's Bakery Wholesale Ltd. is a family owned and operated distribution business located in Hamilton. We have been servicing Ontario bakeries since 1948. We now are affliated with Brewery Direct selling malts, yeast and hops to Ontario's Craft Brewers. We offer free delivery to most parts of Ontario on our own fleet of trucks. Primary contact Bill Lloyd 1191 Victoria Avenue South, Hamilton, ON, L8N 3C8 blloyd@traynors.ca 905-522-2730 www.traynors.ca
brewersjournal.ca
623
The Canadian Food & Wine Institute (CFWI) Innovation Centre offers a range of services to support industry innovation and commercialization. Our Niagara-on-the-Lake labs offer beer & cider analysis and product development services. Canadaâ&#x20AC;&#x2122;s first Teaching Brewery delivers extensive hands-on training in the Brew Academy of CFWI. Offered in the beautiful Niagara region as a one week intensive program or individual courses. Next Brew Academy will be offered starting October 21st to 25th 2019.
617
Primary contact Kelly Byer 135 Taylor Rd., Niagara-on-the-Lake, ON, L0S 1J0 kbyer@niagaracollege.ca 1-905-641-2252/4279 www.ncinnovation.ca/specializations/canadian-food-wine-institute-innovation-centre
Careers Online (CTS)
615
Carefoote Beverage Solutions
1234
Cask Global Canning Solutions
716
cellar-tek supplies ltd.
811
CFT Packaging
1214
Charles Faram Brewing Supplies
813
Chemstation
707
CiceroneÂŽ Certification Program
1202
Clayton Industries
1104
Coaster Factory
812
Coding Products of Canada Ltd.
1208
Autumn 2019
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Company
Booth
CO N FER EN C E
Company
Booth
Coldhaus
600
Equals Brewing Company Inc.
1231
Common Good Beer Co.
627
Escarpment Laboratories
511
Country Malt Group
529
Fast Track Packaging Inc.
906
Craft Beers of Canada
905
FBC- Farm and Small Business Consultants
1206
Craft Funnels
1203
FCC
703
Fermentis - BU of LYC
616
Five Star Chemicals
1115
Flottweg Separation Technology, Inc.
717
Fruitful Juice Products
705
Fulton Boiler Works Canada
1200
G.W. Kent, Inc
1105
Gambrinus Malting
602
GEA Canada
803
General Filtration
706
Georg Fischer Piping Systems
801
Green Line Hose & Fittings Ltd.
1125
Haleson
1107
Hamilton Boilerworks Ltd
732
Hart Print
1422
Helio Pack
1025
Hops Connect
816
Ingenious Packaging
1106
Invisible Sentinel
1012
Jenrey Ltd
910
Kaiser Design
1027
Keg Management
1225
Kegshare
915
Kegshoe Inc.
913
KeyKeg - UniKeg
516
KGO Group Ltd.
1207
KinsBrae Packaging Inc.
624
Klenzoid Canada
714
Krones, Inc
814
L2 Brands-Legacy/League
725
Criveller Group
Criveller offers complete brewhouses in all sizes and configurations along with fermenters, brights, chillers, bottling equipment, keg filler/ washers, filters and heat exchangers.
500
Primary contact 6935 Oakwood Drive, Niagara Falls, ON L2G 0J3 info@criveller.com 905-357-2930 www.criveller.com
Custom Steam Solutions
822
CWB Franchise Finance
823
Czech Consulate in Toronto
1114
Descon Integrated Conveyor Solutions
Descon supplies integrated conveyor solutions and premium processing and packaging equipment for the beverage and food industries.
1131
Primary contact Scott Stobo 1-1274 Ringwell Drive, Newmarket, Ontario L3Y 8R3 craft@DesconConveyor.com 905-953-0455 DesconConveyor.com
Design - Construct - Solutions
927
Design Machine & Manufacturing
1210
Diversey Food & Beverage
1135
DME Process Systems Ltd.
1014
DuBois Chemicals
712
Durham College - CCBI
613
Durward Jones Barkwell & Co
1224
Ekos Brewmaster
831
Enereau Systems Group Inc.
923
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Brewers Journal Canada
CO N FER EN C E
Company
Booth
ONTARIO
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Company
Booth
Lago Apparel
1222
Northern Canning
605
Lagrotta Packaging Group
1103
Nova Filtration Technologies Inc
804
Packaging Technologies Inc.
524
Palladium Insurance Group
1001
Pentair
1453
Phoenix Packaging International Corp
1010
Pink Boots Society - Toronto Chapter
1204
Planet Paper Box Group Inc
826
Plastidecoverre
1113
Pneumatic Scale Angelus
1211
Portage Promo
610
Lawson Kegs
Kegs, Tanks, Keg Washers, Used Kegs, Keg Tools, Keg Leasing, Keg Repair
1110
Primary contact Amy 11-12, 55 Industrial Rd, Tottenham, Ontario, L0G1W0 sales@lawsonkegs.com 1-800-519-5534 www.lawsonkegs.com
Lorpon Labels
715
m+f KEG-Technik GmbH & Co. KG
1016
MacDonald Steel
830
MBAA
1127
Meridian Manufacturing Inc.
1216
Messer Canada (Formaly Linde Canada)
522
Mettler Toledo
1111
Micro Matic
900
Miura Canada
625
NetGain SEO
1032
Premier Markings Incorporated
926
Netzsch Canada Inc.
510
Pro Ingredients
1024
Nordic Malz Corp.
1002
Prominent Fluid Controls Ltd.
727
Prospero
1000
Pukka Custom Hats
1230
Qingdao Sinoinox Industry Co.
1030
R.E. Morrison Equipment Inc.
1015
R.W. HAMILTON LTD
1130
Rahr Malting
604
Resolution Inplant Services Inc.
924
Restaurants Canada
833
River Institute
603
Scottlab
1223
Siebel Institute of Technology
724
Ska Fabricating
1201
North Keg
Why do Canadian brewers choose North Keg as their lease-to-own keg company? Well, weâ&#x20AC;&#x2122;re transparentâ&#x20AC;&#x201D;our monthly fees are all inclusive and straightforward, and our leasing options are flexible, designed to make owning kegs simple and free up your cash flow at the same time. Think of us as your personal keg concierge with the sole purpose of making your life easier. Primary contact Matt Wowchuk 216-2222 S Sheridan Way, Mississauga, ON L5J 2M4 sales@northkeg.com 905-678-0143 www.northkeg.com
brewersjournal.ca
802
Praxair Canada Inc.
Praxair provides carbon dioxide, nitrogen and oxygen, gas monitoring systems and equipment for brewing, carbonating, bottling and blanketing.
711
Primary contact Damien O'Flaherty 165 Biscayne Cres. Brampton, ON L6W 4R3 Canada_Bevcarb_sales@praxair.com 1-800-225-8247 www.praxair.ca
Autumn 2019
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Company
Booth
CO N FER EN C E
Company
Booth
snapd Design/OPMG
614
Waugh-Dane Insurance Brokers LTD.
1457
Specific Mechanical Systems Ltd
1006
Weil-McLain Canada
533
Spirax Sarco Canada
726
Wild Goose Canning - Meheen Manufacturing
1100
Stanpac ink
916
Wylie Jack Tap Handles
710
Swish Maintenance Limited
1102
Sysco Canada
702
Tapi
902
TELUS
825
TNG
1022
UBC Group
1226
United Bottles & Packaging
731
University of Guelph - Co-operative Education
730
Vessel Packaging Co.
920
Wachs Canada Ltd
612
Wattco Inc
1112
62
Autumn 2019
Yakima Chief Hops
527
Grower-owned, global hop supplier, based in the Pacific Northwest Primary contact Alex Rumbolz alex.rumbolz@yakimachief.com 509-833-0799 www.yakimachief.com
Zenan Glass
1455
Brewers Journal Canada
CO N FER EN C E
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GETTING ALL YOUR CANS UNDER ONE ROOF Introducing, OCBC19 Platinum Sponsor: Vessel Packaging Co, formerly Sessions & West Coast Canning
M
application and are now one of the largest distributor of printed cans in Canada. They also employ just over 80 people, providing canning and related services to hundreds of breweries across the country. Sessions Craft Canning founder Jeff Rogowsky states,
obile canning has become an
“Although we have been sister companies since 2017,
accepted packaging solution. And,
people thought we were still two separate companies.
many breweries-in-planning are
We would go to many tradeshows and instead of being
ditching the idea of buying a canning
able to have one booth we would need a booth for
line and going for the mobile route.
Sessions and then another for West Coast.”
Prior to 2014, mobile canning of craft products did not
Working with branding agency, Skeleton Crew, the
even exist in Canada. It was two companies, Sessions
partners decided it was important for the future of both
Craft Canning, founded in Ontario by Jeff Rogowsky
companies to align themselves under one new national
and West Coast Canning in British Columbia, founded
brand.
by Matt Leslie, Kevin Pederson and Mitch Evanecz,
“The coolest part of the branding process was that
that introduced the mobile packaging solution to the
the skeleton crew really made us realize that both
Canadian Market.
companies had their own similar and great company
Both companies have helped the craft can movement
cultures,” says Matt Leslie. “The people working at
across Canada as they made it more acces-sible and
Sessions really loved that brand and culture and it was
easier for breweries to get their product into cans without
the same for the crew at West Coast.”
a huge capital investment. Market leaders in their own
“We wanted a completely new name that everyone
territories, Sessions and West Coast Canning decided to
could get behind,” says Jeff. “We are the same people,
join forces in 2017 to share buying power with suppliers,
doing the same thing, with the same vision but we
streamline processes with maintenance on the canning
wanted a new name that we would now be able to all
lines and be better able to handle growth in respective
align ourselves together under. We needed to get all our
markets.
cans under one roof, so to speak.”
Vessel now has offices in Vancouver, Calgary, Toronto,
Partner Kevin Pederson says “although not much will
Ottawa and Montreal. They have expanded their services
change in our day-to-day, we are thrilled to bring this
to include shrink sleeve label application, PSL label
new name to the beverage industry in Canada.”
brewersjournal.ca
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Conference schedule TIME/ ROOM 7:30 - 9 a.m.
ACTIVITY
THEATRE
BALLROOM A
BALLROOM B
REGISTRATION - COFFEE
BALLROOM C&D
BALLROOM C&D
COFFEE
COFFEE
8 - 9 a.m.
201-202
PRUDHOMME CER
9 - 9:30
THEATRE SESSIONS
INTRO & OCB INDUSTRY UPDATE
9:30 - 10 a.m.
SESSIONS
DAY ONE KEYNOTE - NATALIE & VINNE CILURZO, RUSSIAN RIVER BREWING CO. OUR STORY OF
10 - 11 a.m.
SUPPLIERS MARKETPLACE OPENS - COFFEE/CONTINENTAL BREAKFAST
11 a.m. - 12 p.m.
SESSIONS
LCBO CATEGORY/ GROCERY - DOING BUSINESS FOR NEW BREWERS
12 - 1:30 p.m.
LUNCH & SUPPLIERS MARKETPLACE
WHAT DOES OCB DO?
KEEP YOUR BRAND FRESH. RECOGNIZE WHEN TO EVOLVE, PUSH AN EVOLUTION AND USE PACKAGING INNOVATIONS - HIRED GUNS
SURVEY SAYS: YOU NEED TO SURVEY YOUR CUSTOMERS
LUNCH
SESSIONS
2:30 - 3:30 p.m.
SUPPLIERS MARKETPLACE NETWORKING BREAK
3:30 - 4:30 p.m.
SESSIONS
5:00 p.m.
LUNCH
GLASS SHAPE CAN INFLUENCE THE CONSUMER EXPER ENCE
BETTER BEER: PREVENTING OFF BEER ON PREMISE
NAVIGATING & SUC CEEDING IN TODAY'S NEW MEDIA LANDSCAPE
BA FILM SCREENING: FOR THE LOVE OF CRAFT
4:30 - 6:00 p.m.
SUPPLIERS MARKETPLACE
6:00 - 10 p.m.
SOCIAL EVENT
64
REVITALIZE YOUR BEVERAGE ALCOHOL BRAND MARKETING
BEYOND GRASSROOTS: STOP REACTING, START PROACTING - CO-OP AGENCY
1:30 - 2:30 p.m.
OCB MENTORING ROUNDTABLES
CANAM MEETING: BUFFALO NIAGARA BEER BUSINESS & TOURISM
Autumn 2019
CAN AM
CAN AM
Brewers Journal Canada
CO N FER EN C E
ONTARIO
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29 OCtober 2019 203 - CAP
204 - CAP
205
206
207-208
221 - CAP
222
223
IS THERE AN ONTARIO HOPS TERROIR?
GROWING YOUR ONLINE DISTRIBUTION CHANNEL - SPONSORED BY CRAFT FUNNELS
SPONSORED SESSION BY LOBLAW
RTIFICATION EXAM
F QUALITY, COMMITMENT, COMMUNITY & COLLABORATION
N
RI-
C-
A
DOING BUSINESS WITH THE BEER STORE
CARBON DIOXIDE SAFETY: BREWING INDUSTRY'S SILENT THREAT
CANADIAN CRAFT BREWERS ASSOC. UPDATE
EXPANDING YOUR BREWERY TO MULTILOCATIONS
BOHEMIAN STYLE LAGER SESSION & SAMPLING - SPONSORED BY CZECH CONSULATE
EMERGING TRENDS IN CANADA'S RESTAURANT LANDSCAPE - RESTAURANTS CANADA
brewersjournal.ca
GETTING THE MOST OUT OF MALT - COPRESENTED BY MBAA
FUNDAMENTALS OF CLEANING - COPRESENTED BY MBAA
CANS & SEAMS BEST PRACTICES TO AVOID LEAKERS & PACKAGE THE BEST PRODUCT POSSIBLE - COPRESENTED BY MBAA & VESSEL
IMPROVING OPERATIONAL EFFICIENCY OF STEAM IN THE BREWING PROCESS
INFLUENCE OF REHYDRATION CONDITIONS ON VIABILITY AND VITALITY OF BREWING YEAST - COPRESENTED BY MBAA
KNOWING THE GUTS OF YOUR BREWERY - CO-PRESENTED BY MBAA
BEER SISTERS SENSORY 101 - BUILDING YOUR FLAVOUR VOCABULATORY
THE SHIFTING FOOD INDUSTRY: WHAT'S HAPPENING; WHERE IS IT HEADING? - SPONSORED BY SYSCO
ACCESSING CFIB MEMBERSHIP - FOR OCB MEMBERS
PREVENTING AND CONTROLLING DIASTATICUS YEAST - COPRESENTED BY MBAA
KOMBUCHA: MICROBIOLOGY, MYTHOLOGY & METHODOLOGY - SIEBEL INSTITUTE OF TECHNOLOGY
DRIVING VOLUME & GROWTH IN THE NEIGHBOURHOOD ECONOMY - SPONSORED BY SNAP'D
BREWING PROFITS THROUGH YOUR BUSINESS: HR & HEALTH AND SAFETY - SPONSORED SESSION BY PENINSULA HR
WATER MANAGEMENT: THE HIDDEN MONEY SAVING PROCESS
TRACEABILITY FOR CRAFT BREWERS - CO-PRESENTED BY MBAA
Autumn 2019
65
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CO N FER EN C E
Conference schedule TIME/ ROOM 7:30 - 9 a.m.
ACTIVITY
THEATRE
BALLROOM A
BALLROOM B
BALLROOM C&D
201-202
REGISTRATION - COFFEE
8 - 9 a.m.
PRUDHOMME EXAM
9 - 10 a.m.
KEYNOTE SESSION
10 - 11 a.m.
SUPPLIERS MARKETPLACE OPENS - COFFEE/CONTINENTAL BREAKFAST
11 a.m. - 12 p.m.
SESSIONS
12 - 1:30 p.m.
LUNCH & SUPPLIERS MARKETPLACE
PILSNER PANEL: OCB EXPERTS
OVERVIEW OF CANADIAN CANNABIS INDUSTRY
1:30 - 2:30 p.m.
SESSIONS
2:30 - 3:30 p.m.
SUPPLIERS MARKETPLACE NETWORKING BREAK
66
BALLROOM C&D
Autumn 2019
PRUDHOMME PRACTICAL SELLING SKILLS
PRUDHOMME SALES CONCEPTS
HOW TO CREATE RAVING FANS FOR YOUR CRAFT BEER BRAND
LUNCH
LUNCH
YOUR RECIPE FOR CRAFT BEER SALES SUCCESS
LCBO UPDATE ON REGULATORY LABELLING REQUIRE MENTS
Brewers Journal Canada
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B REWERS
30 OCtober 2019 203 - CAP
LCBO DIRECT DELIVERY PORTAL (DDVP)
204 - CAP
FROM CONTRACT BREWING TO BRICKS & MORTARâ&#x20AC;¦A JOURNEY!
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COST REDUCTION & SUSTAINABILITY: WATER, ENERGY & AND PRODUCT WASTE REDUCTION IN CRAFT BREWERIES - ENVIROSTEWARDS
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SO YOU GOT A YEAST PROPAGATOR: NOW WHAT?
207-208
CRAFT BREWERS INSURANCE - Q&A - SPONSORED BY WAUGH DANE INSURANCE
221 - CAP
CAN & BOTTLE SHRINK SLEEVES - SPONSORED BY INGENIOUS PACKAGING
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GROWING YOUR ONLINE DISTRIBUTION CHANNEL - SPONSORED BY CRAFT FUNNELS
SPONSORED SESSION BY LOBLAW
THE SHIFTING FOOD INDUSTRY: WHAT'S HAPPENING; WHERE IS IT HEADING? - SPONSORED BY SYSCO
ACCESSING CFIB MEMBERSHIP - FOR OCB MEMBERS
OCB SESSION - Q&A FOR NONMEMBERS
DRIVING VOLUME & GROWTH IN THE NEIGHBOURHOOD ECONOMY - SPONSORED BY SNAP'D
TRADE SECRETS: EXPORTING ONTARIO CRAFT BEER
ONTARIO CRAFT BREWERY COLLECTIVES
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WATER TREATMENT WITH CHLORINE DIOXIDE IN BREWERIES
BREWON CAMPAIGN & HOPS RUB - ONTARIO HOPS GROWERS ASSOC.
WORKING CAPITAL - SPONSORED SESSION BY AMEX
BREWING PROFITS THROUGH YOUR BUSINESS: HR & HEALTH AND SAFETY - SPONSORED SESSION BY PENINSULA HR
OCB BREWER PORTAL: A BOUTY OF BREWER BENEFITS
Autumn 2019
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ONTARIO
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Conference schedule TIME/ ROOM
3:30 - 4:30 p.m.
ACTIVITY
SESSIONS
5 p.m.
THEATRE
BALLROOM A
BALLROOM B
CHEERS TO WORKPLACE MENTAL HEALTH! NOT 9 to 5
BALLROOM C&D
201-202
BEER TOURISM STRATEGY: IT'S MORE THAN A BEER TRAIL MAP
ESTABLISHING YOUR DIGITAL FOOTPRINT/ STANDING OUT IN A CROWDED MARKETPLACE
ACCESSING FUND ING PROGRAMS & TIPS FOR SUCCES FUL GRANT WRITING
BA FILM SCREENING: FOR THE LOVE OF CRAFT
4:30 - 6:00 p.m.
TRADESHOW - NETWORKING RECEPTION
RECEPTION
RECEPTION
7 p.m.
AFTERPARTY OFF-SITE
DINNER
DINNER
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Brewers Journal Canada
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30 OCtober 2019 203 - CAP
204 - CAP
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STOP THE BLEEDING: PLANNING FOR PROFITABILIY IN ONTARIO WHILE SURVIVING DEATH BY A THOUSAND CUTS
MITIGATING HEALTH & SAFETY RISKS VIA TRAINING AND ANALYSIS
CONTINUOUS BREWING EDUCATION - OWN YOUR FUTURE! - SIEBEL INSTITUTE OF TECHNOLOGY
HOPS EXCHANGE & RUB - ONTARIO HOPS GROWERS ASSOC.
207-208
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DRY HOP THE EASY WAY
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brewersjournal.ca
Autumn 2019
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fo cu s
homebrewing
Basics and Beyond In our latest focus on Homebrewing, it finally dawned on us that even though we are purpose-built to review and exhibit equipment, innovation and industry 4.0, we completely skipped over the basic equipment out that most of us use off the bat and get us hooked. That's exactly where we're going to start this edition.
J
on Rush is Brew4.0's very own Unicorn. A
Justin is a rather accomplished Homebrewer with
Homebrewer that started on a basic system
a few prestigious competition Golds under his brew
and said to himself: "Well, this beer is pretty
belt as well as +/- 3 custom system builds to his credit.
damn good, so I guess I'm already there
Each one being more technologically advanced than
equipment wise, eh?". I'm paraphrasing, of
its predecessor. To Justin, redesigning and optimization
course, but you get the point. From there we are going
are as much a part of the "hobby" (cough, cough, lifestyle,
straight to the other end of the spectrum to talk with
cough) as the actual brewing. Let's visit both sides of the
Justin Angevaare.
same coin, shall we?
Justin Angevaare | Instagram @ jangevaare
the mill, and whether malt conditioning was done, are all also recorded. Also boil length, proportion of certain malts, etc. This greedy attitude towards brewing data
When asked about the most unique aspect of his
has allowed me to make conclusions about my brewing
brewery, Justin says: "Amongst other homebrewers?
processes that I wouldnâ&#x20AC;&#x2122;t be able to do by reflecting on
Probably my VFD-controlled 1/2hp sanitary centrifugal
a singular beer - DMS, thermal loading are other areas
pump. The VFD allows me run the pump slow to gently
where this has come in helpful to improve the quality
recirculate and heat the mash, as well as lauter with my
and consistency of my brews.
2-vessel, no sparge brewery. As well as employing the
To most people, all of that is less interesting than my
pump for CIP the fully sanitary plumbing of my brewery,
use of Internet-of-Thing (IoT) devices in my brewery. I use
and brewery chores of fermentor and keg cleaning.
a cheap IoT device (<$10) to control my fermentations.
While full volume mashing can save time at a nominal
This device runs opensource software BrewPiLess, and
increase in ingredients for the average homebrewer,
uses a PCB to interface heating/cooling relays and
it has the draw back of much higher sensitivity of
temperature sensors that I designed myself.
brewhouse efficiency to grist size. I have been able to
For control on the hot-side, I created a dashboard
circumvent this by collecting data from all brews, and
in Node-RED software (opensource, again), that runs
using that to model brewhouse efficiency.
on Raspberry Pi. Again, a PCB I designed interfaces
This same process has also been used to optimize milling for my system - mill gap, # of passes through
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Autumn 2019
the relays and temperature sensors. My dashboard implements PID algorithms and a handful of other
Brewers Journal Canada
convenience features. I have implemented volume
The flow control gained from Justin's set up must be
measurement as well, and have plans to employ more
amazing and I'm not sure I would consider brewing a no
pressure sensors and to fully integrate with my pump
sparge method without it. But where it would really shine
VFD to make the software sensitive to things like
is is CIP. Proper Clean In Place is based on Turbulent Flow
pressure across the grain bed during my recirculating
to ensure you are getting a strong mechanical cleaning
mashing process and lautering!"
action to compliment the increased temperature and chemical actions. The remaining factor in efficient CIP is
Paddy's thoughts
time on target which is how I compensate with my dinky little pumps (by comparison they are in fact dinky). Justin's
When you look at Justin's Brewhouse as a whole it's
pump and simple piping design must make CIP a quick
impressive for a customer system sure, but could be put
and easy task.
together rather easily if you have sanitary fab skills or know
The 2nd exciting attribute to Justin's Kit is born of
someone that does as per my comment in Jon's write up
his obvious love of, or at least a very strong inclination
below. There are 2 things that really stand out and neither
towards, programming and automation. Justin clearly
of them are obvious in the system's pic. The first is the
values information gleamed from the brewing process
sanitary pump with a VFD which you can see in the middle
and searches out gadgets that will provide more. That
behind all the sanitary tubing if you look closely. I brew on
is the essence of the Industrial Internet of Things and by
a pretty tricked out 10 USG system and I'm still using little
extension Brew4.0. His circuit boards are custom built with
magnetically driven peristaltic pumps.
his name on them for goodness sake. Enter slow clap here.
brewersjournal.ca
Autumn 2019
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homebrewing
Jon Rush | Instagram @rushtobrew
gallon kettle with usually 7.5 gallons of wort. Boil outside on a propane burner, hop additions,
"How did I get started in homebrewing? Like most
whirlfloc and chill by 11-11:30am. I usually take the
things, it started with a conversation. I was having a
hydrometer money shot for an Instagram post then pitch
lunchroom chat with a coworker, who worked remotely
and cleanup by noon."
and came to London once a month. As we were catching up on things I asked him what was he up to
Paddy's thoughts
on the weekend. He said brewing beer. I’m like, what? You can make your own BEER?! Is it any good, I asked?
Jon's set up reminds me of an event I went some years
I like it he says. So after many questions, a brief intro to
back when Amsterdam Brewery was still on Bathurst in
the process, I was told to get a copy of John Palmer’s
Toronto. they hosted a Homebrew day that saw +/- 20
“How to Brew”, which I did. That was 2011. By 2014 I was
brewers bring in their kits and brew simultaneously and
President of the London Homebrewers Guild.
was my 1st exposure to homebrew scale equipment.
I learned early on that you don’t need to spend a ton
There was a range from very elaborate Brew in a Bag
of money to make a decent beer. You do need to focus
(BIAB) Systems, complete with hoists to pull the saturated
on process and proper sanitation! I started with Coleman
mass out of its 3' dia vessel, all the way over to Coolers
cooler (with a bazooka tube and valve), a turkey fryer, a
and Turkey Friers. In all honesty the use of Coolers likely
50 foot copper immersion chiller and a Barley Crusher.
purchased at Crappy Tire left a stronger impression on me
About $200-$300 and you can start brewing all-grain.
then the custom built systems because I come from the
This simple system can produce a consistent wort for
custom equipment world. I just assumed you would need
many styles of beer. My brewday is about 5-6 hours. I
to have sanitary fabrication skills, or know someone with
measure and crush the grain the night before and start
said skills that you can bribe with sweet sweet homebrew,
heating strike water at 6 am on brewday in a 5 gallon pot.
in order to get in the game. Strong sanitation practices and
Once I’ve mashed in, I acidify and heat the sparge water. I
process competence are as important, if not more so, than
batch sparge manually with a gallon pitcher and fill the 9
all the shinny stainless and automation in the world.
Until next time About Paddy Finnegan Thanks to Jon and Justin for putting time and energy into telling us their stories. Hopefully Jon's $300 price tag
Paddy Finnegan started his career as a sanitary fitter
shakes a few more potential Homebrewers out of the Hop
welder in his families business before moving into Business
Bines and I have a strong feeling Justin's sourcing of <$10
Development for Food and Beverage Engineered Solutions
IoT toys will have some people searching the message
Providers. He still services many of his early customers
boards/online electronic stores as we speak.
today and is part of a team that designs and executes
If you are an industrious Homebrewer and would like to
sanitary process projects for Food and Beverage processors,
be featured in an upcoming issue please direct message
including breweries, across North America. A Prud’ Homme
me a pic and a quick summary of your innovation
Certified Sommelier, a MBAA Beer Steward, a Recognised
@brew4.0.
BJCP, active judge and an avid homebrewer.
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Brewers Journal Canada
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events
#BanffBeerfest is widely considered the Worldâ&#x20AC;&#x2122;s Most Beautiful Beer Festival and will be taking place at the home of Canadaâ&#x20AC;&#x2122;s First National Park.
28 October - 30 October 2019
Ontario Craft Brewers Conference Scotiabank Centre, Niagara Falls ontariocraftbrewers.com/conference 1 November 2019
crafting a cure NAV Centre, Cornwall www.facebook.com/craftingacure 2 November 2019
south yeast brewfest Acadia Recreation Complex , Calgary www.acadiaca.com/brewfest 2 November - 3 November 2019
craft beer days Various venues, Durham region www.craftbeerdays.ca
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8 November 2019
The Royal Winter Fair The Royal Winter Fair, Exhibition Place www.royalfair.org/food-lifestyle/ 9 November 2019
Atlantic canadian craft beer fest Moncton Coliseum, NB https://www.facebook.com/MonctonBeerLeague/ 18 November - 24 November 2019
hopscotch Festival PNE Forum, Vancouver www.hopscotchfestival.com/vancouver 21 November - 23 November 2019
banff craft beer festival Cave & Basin, Banff www.albertabeerfestivals.com
Brewers Journal Canada