All Hands available in cans

All Hands Brewing House  has canned four of its award-winning brews, and will be available across 24 Dan Murphy’s stores in Sydney.

All Hands and Signature Hospitality Group CEO, James Sinclair, explains that the move has been an  exciting one for the brand.

“We had been toying with the idea of canning and selling our brews via retail for a while, but the current coronavirus pandemic gave us the nudge we needed. We’re starting locally with the tremendous support of Dan Murphy’s in Sydney, but there is potential to grow if this is successful in the future. We’re lucky to have an incredible and award-winning Head Brewer at All Hands, Sam Clayman, who has worked tirelessly to bring this idea to life in such a short amount of time,” said Sinclair.

Brewer yeast powder market to surge

The global brewer yeast powder market was valued at $2,763 million in 2020, and the market is anticipated to reach $4,693m by the end of 2030. According to the study, the market will show a steady rise at 5.4 per cent CAGR between 2020 and 2030. According to the report, the increasing demand for healthy food and beverages along with the dietary supplements will fuel the growth. The report compromises an in-depth synopsis of the brewer yeast powder market, covering the fundamental dynamics. It uses exclusive research techniques to deliver the most accurate analysis of the market.

It includes in-depth insights into the brewer yeast powder market. Some of these are:

  • The estimated value of the market was at  $2,763mn in 2020.
  • North America and Europe will remain constant as key markets for brewer yeast powder market.
  • Beverage category is expected to remain dominant application.
  • Key producers are likely to emphasis on innovations in product portfolio to stay prominent in developed markets.

“The rising demand for brewer yeast in food and beverage industry across the globe is the key factor that is driving the brewer yeast powder market. Furthermore, the demand for various types of brewer yeast such as instant brewer’s yeast, fresh brewer yeast and dry brewer yeast is rising because of the health benefits they offer,” said an analyst at FMI.

India opportunities brewing for our farmers

Agreed new biosecurity arrangements have opened the door to more export opportunities with India for Australian barley and fruit growers.

Agriculture Minister David Littleproud said India’s approval of phosphine fumigation of malting barley and in-transit cold treatment of a variety of fruits is a breakthrough for our farmers.

“We can now export malting barley to India using phosphine fumigation, opening market access opportunities for our barley growers especially in global beer production,”  Littleproud said.

“India has the world’s second largest population and its sheer scale and demand for food is projected to outpace supply. The Indian malt market is estimated at 500,000 tonnes, worth over $100 million dollars, and it is anticipated Australia could gain a fair proportion of that market in 2021.

“There has been growth in the consumption of beer in India and Australia is known worldwide for its high-quality malting barley. We are helping to position our farmers to tap into this huge export potential and play an important role in India’s food security.

India’s recognition of phosphine as a quarantine treatment for malting barley will save industry up to $10 per tonne exported compared to treatment with methyl bromide.

The recognition will also help Australia negotiate broader acceptance of phosphine as a treatment for other grains, pulses and nuts.

Littleproud said the approval to use in-transit cold treatment is expected to boost export volumes of Australian fruits such as table grapes, apple, pears and summer fruits.

“This is a massive market of young, health conscious and vegetarian consumers seeking high quality fresh and safe fruit and vegetables,” he said. “The main benefit of cold treating products in-transit compared to onshore in Australia is that better quality fruit arrives in the destination country.

“As the product is treated as it is transported, it gets to the market quicker and the exporter can charge a premium based on increased freshness.

“These are two significant market access achievements for our farmers who are the bedrock of our economy and will lead Australia’s post-COVID recovery.

“They an example of the strong relationship we share with India and the result of fantastic work by my department with one of our key trading partners.”

Global study identifies factors for investment in Australian brewing market

A new trends report published by Watson-Marlow Fluid Technology Group (WMFTG) has outlined a number of factors influencing the global brewing market. The report will help Australian brewers of all sizes to achieve greater and greater competitive advantage through greater understanding of industry drivers.

The report’s authors have identified distinct shifts in consumer-led behaviours as well as wider sustainability issues such as water scarcity as drivers for change and innovation.

With contributions from the highly respected International Centre for Brewing Science, the overall messages in WMFTG’s Brewing Trends Report are focused on how brewers can achieve competitive edge without compromising on process efficiency.

Focusing investment
The report will help to focus – and justify – investment decisions in the brewing sector.

“To remain competitive, brewers need to be able to brew a wide range of beer styles while maintaining a high degree of process efficiency. The pressure to produce high quality beers at the lowest cost increases every year. In this report, we examine some of the core changes happening in the global industry and explore some of the trends developing in the next few years, and we hope people find it useful,” said Rod White, master brewer, Assistant Professor at the International Centre for Brewing Science at the University of Nottingham.

The report will help brewers – large and small – to see that by investing in technology that offers improved product quality and reductions in greater overall equipment efficiency- it is also possible to achieve reduced wastage, greater efficiencies and cost savings. Together these features ensure better profitability and increased market share.

“I am delighted to see such exciting opportunities for the brewing market in Australia. By embracing innovative technologies and proactive equipment maintenance strategies, it is possible to achieve maximum process efficiency, advises National Food & Beverage Sector Manager, Elie Elazar.

The Report also highlights the benefits of applying machine learning – and Big Data – in the brewing sector. For example, it is now possible to predict the percentage of beer fermented in each batch, and when it is time to move onto the next stage in production. By using artificial intelligence to improve production forecasting, together with horizontal distribution channels, brewers can ensure smooth distribution, leading to reduced wastag

Carlsberg moves to create paper beer bottle

Carlsberg Group is trying to  create the world’s first ‘paper’ beer bottle made from sustainably sourced wood fibres that is both 100 per cent bio-based and fully recyclable.

Carlsberg has unveiled two new research prototypes of its Green Fibre Bottle, which are the first ‘paper bottles’ to contain beer. Carlsberg also announced it has been joined by other leading global companies who are united in their vision of developing sustainable packaging through the advancement of paper bottle technology.

These developments are a continuation of Carlsberg’s sustainable packaging innovation journey and a key part of its sustainability programme, Together Towards Zero, including its commitment to Zero carbon emissions at its breweries and a 30 per cent reduction in its full value chain carbon footprint by 2030.

Two new prototypes
The two new research prototypes are made from sustainably-sourced wood fibre, are fully recyclable and have an inner barrier to allow the bottles to contain beer. One prototype uses a thin recycled PET polymer film barrier, and the other a 100 per cent bio-based PEF polymer film barrier. These prototypes will be used to test the barrier technology as Carlsberg seeks a solution to achieve their ultimate ambition of a 100 per cent bio-based bottle without polymers.

READ MORE: Kelloggs tap into craft market with cornflakes beer

Myriam Shingleton, Vice President Group Development at Carlsberg Group, said: “We continue to innovate across all our packaging formats, and we are pleased with the progress we’ve made on the Green Fibre Bottle so far. While we are not completely there yet, the two prototypes are an important step towards realising our ultimate ambition of bringing this breakthrough to market. Innovation takes time and we will continue to collaborate with leading experts in order to overcome remaining technical challenges, just as we did with our plastic-reducing Snap Pack.”

New partners onboard
Carlsberg kicked off the project to develop a bottle made from sustainably sourced wood fibres, the ‘Green Fibre Bottle,’ in 2015 alongside innovation experts ecoXpac, packaging company BillerudKorsnäs, and post-doctoral researchers from the Danish Technical University, supported by Innovation Fund Denmark. These combined efforts have resulted in the emergence of Paboco, the Paper Bottle Company – a joint venture between BillerudKorsnäs and bottle manufacturing specialist Alpla.

Carlsberg will now be joined by The Coca-Cola Company, The Absolut Company and L’Oréal in a paper bottle community – launched today by Paboco. The community unites leading global companies and experts with the vision of advancing sustainable packaging, offering high-quality products while reducing their environmental impact.

Myriam Shingleton continued: “The work with our partners since 2015 on the Green Fibre Bottle illustrates that this kind of innovation can happen when we work together. We’re delighted that other like-minded companies have now joined us as part of Paboco’s paper bottle community. Partnerships such as these, ones that are united by a desire to create sustainable innovations, are the best way to bring about real change.”

“We’re driven by our constant pursuit of better, to create more sustainable packaging solutions that help people to live more sustainable lives. Sometimes that means completely rethinking how things are done – pushing the boundaries of existing technologies and overcoming technical challenges as they present themselves.”

Gittan Schiöld, interim CEO of Paboco said: “It is all about the team! We are collaborating across the value chain, sharing the risks and are united in our vision that the paper bottle will become a reality and fundamentally change this industry for good.”

A constant pursuit of better
Carlsberg’s focus on sustainable packaging innovations is not new. In 2018, the Danish brewer launched a number of packaging innovations including recycled shrink film, greener label ink and the innovative ‘Snap Pack,’ which replaces the plastic wrapping around its six-packs with a solution that instead glues cans together.

Carlsberg’s packaging improvements are part of its long-standing progress of betterment and innovation, including developing scientific breakthroughs such as pure yeast and the pH scale.

Five ways to improve efficiency with craft beer

Strong consumer appetite for new and interesting beers has created opportunities for craft brewers, driving enormous growth in the increasingly crowded craft market. Despite local beer consumption falling, industry figures show one new craft beer brewery opened every four days in Australia in 2018.

Many craft brewers are expanding rapidly, which introduces complex challenges for those investing to reach more customers – especially those on smaller sites where space is at a premium and there are limited utility, water and trade waste disposal facilities.

Producing multiple beer styles, instead of one at large scale, has its challenges. Larger brewers have pursued the art of producing consistently high-quality beer at scale, with low environmental impact, and have expended significant research, development, time and capital in developing technologies that increase the sustainability of their businesses, significantly reducing energy and water use in the process.

Five ways to improve efficiency without sacrificing the craft

1. Measurement
If you can’t measure it, you can’t improve it. Smart metering, implementing additional metering points and using accurate sampling (to determine extract recovery and losses) can help you understand where production costs lie and improvements can be made.

Sensors are getting cheaper, which helps. The ability to monitor and measure pressure drops across heat exchangers can give great visibility to fouling and when the optimal time is for ‘cleaning in place’ CIP.

2. Reduce and optimise
Don’t make capital improvements just yet. There are usually significant opportunities in optimising what you already have. In the first instance, it’s worth checking how production procedures are followed, and what automatic sequences and setpoints have been left unchanged. A classic example is CIP sequences where there are often opportunities for shortening and reducing times. Often, standard procedures are written and repeated to an exceptionally high standard, irrespective of product type, so careful scheduling and review of these can result in significant optimisation.

Wort boiling, which is often responsible for up to 20 per cent of a brewery’s thermal energy requirements, has been scrutinised over the years, it’s yet another way to optimise production. A 4 per cent volume evaporation is now typical, usually set because this is also the minimum amount of evaporation that also satisfies the energy requirement for wort preheating. If you boil at a greater rate than this (above 4 percent volume evaporation), it’s worth considering a reduction. Many brewers have found no discernible impact when reducing from 6–7 per cent to this level.

3. Energy integration and storage
Brewing is inherently a batching process which creates large peaks in demand for heating and cooling.

A well designed, integrated heat exchanger network that recovers and reuses waste heat can cut energy consumption significantly. Well known examples are recovering heat from wort kettle vapour and re-use for wort preheating, and recovery of hot water from wort cooler for subsequent mashing in.

Buffering and utilising energy storage tanks can make a big difference to the capital requirements and sizing of utilities required to produce beer, and can reduce peak loads.

Stratified energy storage tanks are finding more uses than just hot water recovery from kettle vapour condensers: Any source that creates an excess of hot water can be stored in this way and re-used to suit demands in brewing and packaging areas. Traditional energy stores are usually very tall but this need not necessarily be the case if multiple tanks can be accommodated.

Refrigeration energy can also be stored in this way and can be extremely useful for reducing peak loads caused by transfer operations such as wort cooling.

4. Challenging assumptions
Breweries operate on a lot of rules of thumb which may not always hold when scrutinised. Do you really need water chilled to that temperature? Could it be a few degrees warmer? What about the target temperatures when you’re brewing water for mashing and lautering – is the strike temperature adapted to suit prevailing conditions?

For example, low initial mashing temperatures can affect brewhouse energy efficiency, leading to wastage of hot water recovered from wort cooling and increasing energy use at the mash vessel.

Wort cooling is also worth a significant focus. Many systems are specified by equipment manufacturers to provide the lowest capital cost, and do not consider the ongoing operational cost.

If you only require your wort to be cooled to 16–18°C, it’s worth considering an option which can use cooling water to within 2–3°C of the temperature you need. Investing in plate heat exchanger area is cost effective and can significantly reduce refrigeration energy – sometimes by as much as 50 per cent.

If you run an existing operation, it’s also worth checking previous design assumptions. For instance, once upon a time, Whirlpools were uninsulated to promote lower refrigeration loads at wort cooling. But if you rely on the wort temperature to be high to maximise heat recovery, it might be worth adding insulation.

5. Innovative solutions
Craft is as much an innovation in engineering as it is in new and exciting products. Most of these things sound like heresy but thinking differently and carefully scrutinising your existing brewing principles can unlock significant value and opportunities, especially when looking at reducing capital cost to enter the market.

Ideas that challenge the status quo and offer significant opportunities include:

Simmer and strip
Termed ‘simmer and strip’, this is a technology which AB InBev has offered to license freely to small brewers. It works because when you break down the principles behind wort boiling (see below graphic), only one of the objectives – volatile stripping – requires energy intensive boiling and evaporation. All that the others need is time and temperature.

Evaporation is an expensive way to create bubbles. But AB InBev has developed a technique that uses gas-sparging to achieve the objectives of wort boiling without the energy-intensive requirement. On a like for like basis, simmer and strip has helped reduce thermal energy use for their breweries by a further 5 per cent when compared to a wort boiling system operating at a typical 4% evaporative boil.

From barley to beer – farmer takes up brewing

“We saw a lot of craft breweries popping up but what we could never get our heads around was why we weren’t getting into it as malt barley producers,” AG Schilling & Co’s Mark Schilling says.

“Why is this any different from the wine industry – they grow grapes and they turn them into wine so why don’t we make our own beer from the barley we grow?”

The family farming business grows grains and legumes across more than 2000ha on South Australia’s Yorke Peninsula, which is about 150km northwest of Adelaide in a region renowned for producing world-class barley.

Schilling grew Banks barley, which is still going through the accreditation process, in 2017 and had it malted at Voyager Craft Malt in New South Wales last year before sending it to Clare Valley Brewing Co. who made the Yorke Premium beer under contract.

The first 800-litre batch of Yorke Premium’s Malbro Mid was made in September while a second 1600-litre brew, which has gone into a mixture of kegs and stubbies was put down at the start of this year.

The Kolsch style session ale has an ABV of 4 per cent and uses Fuggles and Target hops to provide a subtle bitterness and spice.

The barley was grown in a single paddock at Agery on northern Yorke Peninsula on a share farm worked by AG Schilling & Co and owned by the Adelaide-based Hallo family trading under the name Malbro Pty Ltd.

Schilling says the first batch was mainly given away but Malbro Mid is now starting to be distributed to restaurants and community clubs mainly on Yorke Peninsula.

“We had something like 380 people come and visit us last year and it’s always nice at the end of the exercise to show people what you’re doing,” he says.

“It’s a bit hard to show people that you grow wheat and barley –it’s just wheat and barley – but when you pull out a beer they go ‘how good is that’?

“The Yorke Premium name was chosen so we could bring brand recognition back into play – we’re growing beautiful stuff here but we just never hero it.

“The Barossa Valley has been doing it for 30-odd years, the Coonawarra does it, McLaren Vale does it, so Yorke Premium aims to do the same thing.”

AG Schilling & Co grew 400 tonnes of Banks barley in 2018, which Schilling hopes to have malted at Coopers in Adelaide this year.

“Banks fitted a lot of our criteria, it’s a good variety and we felt it had the right attributes for the craft beer market so we used it.

“We’ve been talking to Coopers and we’re doing some malt trials with them so hopefully Yorke Premium will be able to supply them with barley to get malted and we’ll be able to buy back some of our barley to make beer to sell under our brand name.

“Everyone’s tastebuds are different but what we found with the Malbro Mid is it’s just a good drinkable beer that appeals to most people and the only way we’re going to survive is to have some volume go through.”

Schilling and his wife Merridee have just returned from the United States where they looked at a malting plant. They have also visited more than 30 breweries in South Australia where Schilling says they were disappointed to find the majority using malt sourced from overseas, particularly New Zealand.

Schilling is also a part-owner of private breeding company Grains Innovation Australia, which is developing a number of barley varieties specifically targeted at the craft beer industry.

“We’ve been growing varieties in Australia that are suited to the bulk beer market – not the craft beer market,” he says.

“A different type of malt barley is required and we are now starting to identify those varieties.

“I don’t want to do a brewery because everyone’s doing breweries but I want to help craft breweries take a better product to market.

“The main reason I did the beer was to gain credibility in the marketplace … our whole end game is supplying the breweries with malt.”

“I want the brewer to be able to have access to provenance barley so he knows where it’s coming from – traceability is key to any food in today’s world.”

Schilling is no stranger to value adding on the farm. AG Schilling Co also has its own grain storage, processing facilities, seed cleaning and packing plant and freight arm. It is also an importer of agricultural components and a manufacturer of “Last Supper” mouse bait. He has also partnered with celebrity chef Simon Bryant and Janette Schulz in consumer facing food company Dirty Inc, which features several legume products grown by AG Schilling & Co.

However, he says the beer was one way of engaging with “city folk” to get them interested in agriculture.

“That’s what we don’t do very well – explain what we do in agriculture but we think this is some way of doing it.

“My ultimate goal is to have farm tourism because when you have different products there is actually something for people to come and see now.

“We do all of these things currently but we just don’t showcase it and I think that’s one thing we’re striving towards.”

Research helps towards creating more stable brewing processes

New findings from University of Adelaide researchers, could help provide more stable brewing processes or new malts for craft brewers.

The researchers discovered a link between one of the key enzymes involved in malt production for brewing and a specific tissue layer within the barley grain.

The most important malting enzymes come from a layer of tissue in the barley grain called the aleurone, a health-promoting tissue full of minerals, antioxidants and dietary fibre.

The research showed that the more aleurone present in the barley grain, the more enzyme activity the grain produced.

READ: Aussie blockchain startup BlockGrain to pilot barley-to-beer tracking

Barley is the second most important cereal crop for South Australia and contributes over $2.5 billion to the national economy. This is largely due to its use in beverage production.

University of Adelaide school of agriculture, food and wine associate professor and project leader, Matthew Tucker, said barley grains had impressive features ideal for creating the malt required by the brewing industry.

“During the malting process, complex sugars within the barley grain are broken down by enzymes to produce free sugars, which are then used by yeast for fermentation. The levels of these enzymes, how they function and where they are synthesised within the barley grain are therefore of significant interest for the brewing industry,” he said.

“Until now, it was not known that this key ingredient in the beer brewing process was influenced by the amount of aleurone within the grain, or that the aleurone was potentially a storage site for the enzyme,” said Tucker.

The researchers examined the aleurone in a range of barley cultivars used by growers and breeding programs in Australia and found remarkable variation in the aleurone layer between varieties.

Tucker said breeders and geneticists could make use of this natural variation to select for barley varieties with different amounts of aleurone and different malting characteristics.

“This will be of potential interest to large brewers who depend on stable and predictable production of malt, and also the craft brewers that seek different malts to produce beer with varying characteristics.”

PhD student Matthew Aubert used the variation to examine levels of enzymes involved in malt production.

He discovered that barley grains possessing more aleurone had noticeably more activity in one of the key enzymes that breaks down starch and determines malt quality of barley, an enzyme called free beta-amylase.

Aubert said grains with more aleurone could have an advantage that allowed them to break down complex sugars faster or more thoroughly than grains with less aleurone.

The researchers are now trying to find the genes that explain this natural variation.

Aubert’s research was supported by the Australian Research Council Centre of Excellence in plant cell walls and the Grains Research and Development Corporation.

Brewer goes for smooth-surface motors in the malt house

In the selection and configuration of drives for the food and beverage industry, food safety is only the most obvious major concern. Various other issues must also be addressed with common challenges including adverse environmental conditions that must be kept under control from the outset. A knowledgeable specialist in this field, Nord Drivesystems has configured clean and resilient systems based on efficient smooth-surface motors for a Czech malt house.

Traditionally, beer brewers used to prepare their own malt. Now, specialized malt houses often handle this job for them. The processes in these facilities are largely automated and carried out with state-of-the-art equipment. One large, modern malt house can be found in Nymburk near Prague, the Czech capital. The people of this region remain very committed to the high standards that make Czech beer famous all around the world. In the first phase of processing, grain is steeped in water until it is ready to germinate. Next, the grain is placed in a so-called Saladin box, where it sprouts leaves and roots. Enzymes are formed and enriched. They convert the starch into malt sugar. All the while, the grain is regularly raked and aired. After about five days, the green malt is transferred to a drying kiln.

Retrofit with over 100 new drives

Before the advent of automation, turning the barley and clearing the malting floor were strenuous physical tasks that took many hours to complete. Modern malt houses have long ago switched to large mechanical turners, which enable production volumes of tens of thousands of tons per year. When the Nymburk malt house required a full-scale retrofit of these machines, they turned to Moravské potravinářské strojírny (MOPOS), a Czech OEM for the food industry with a particular focus on malt house and bakery machinery.

Eight turners, each over 7 m wide and weighing over 7.5 tons, were refurbished. A total of 120 drives had to be replaced with new, state-of-the-art systems. Each turner includes a main drive which moves the machine on rails that span the length of the Saladin box – over 53 m. These boxes are about 2 m deep. In addition, there are 14 individually driven vertical screws per turner. These rake the germinating grain once or twice per day as needed to keep it cool and aerated. Finally, a scraper mounted on the machine serves to discharge the green malt.


New smooth-surface motors preferred

In this project, Nord was the single source of drive solutions. NORD supplied 112 geared motors for the screw agitators as well as eight main drives with drive electronics for speed control. The drive manufacturer’s Czech subsidiary, NORD-Poháněcí technika, s. r. o., worked closely with their long-time customer MOPOS to configure these systems to suit the application. The ambient conditions in the malt house are tough. The atmosphere is saturated with 100 percent humidity. Moreover, water vapor reacting with carbon dioxide also leads to the permanent presence of weak carbonic acid (H2CO3). Given these very tough operating conditions, MOPOS selected smooth-surface motors, which NORD has been manufacturing since 2013, for the very first time. In contrast to conventional motor types, the casings of these motors have no cooling fins, which eliminates typical dirt traps and surfaces prone to attract condensation moisture. The standard versions of these systems already provide IP66 ingress protection. Their terminal boxes are filled with solid resin. Both the rotors and stators are treated with a special, moisture-resistant lacquer.

Efficient thermal management

The smooth cases of the motors provide extra resistance against harmful influences as noted above.

However, this design requires careful thermal management, especially since the drives in the MOPOS machine run in continuous operation. The smooth-surface motors on the screw agitators feature a temperature sensor and a cooling fan. This allows for smaller sized motors without a risk of overheating. The motor on the main drive is non-ventilated and therefore solely cooled by surface heat dissipation. These motors are controlled by frequency inverters to be run at different speeds at various stages of the process.

Like all AC vector drives manufactured by NORD, the SK 500E units on the main drives use field-oriented vector control and partial load detection. Due to the harsh environmental conditions, the inverters are installed in a control cabinet.

Sturdy, food-grade drive configuration

Robust BLOCK series parallel-shaft gearboxes were selected for the main drives. These multi-stage gearboxes feature a high gear ratio to enable slow and gentle agitation of the grain. The parallel-shaft gearboxes on the agitators are filled with a fully synthetic oil certified for the food industry. They feature stainless steel output shafts. They ensure corrosion resistance as well as high resistance against cleaning chemicals used in the facility. All drives were supplied with a special coating adapted to the wet environment in malt houses.

Drive partner with extensive industry expertise

MOPOS, a major customer of the Czech branch of the Nord Drivesystems Group, has been using NORD solutions for many years in numerous machines and plants. “We appreciate working with NORD and acknowledge their share in the technological advances we have achieved for our machines”, says Jan Kubáček, managing director at MOPOS. “I am especially delighted that the success of this recently completed project has caught the attention of Pilsner Urquell Plzeň brewery.”


BrewArt personal beer brewing system

BrewArt, the world’s first fully-automated personal brewing system, comprises two sophisticated machines – the BeerDroid and the BrewFlo.

The BeerDroid brews 10 litres of quality beer and allows budding ‘BrewArtists’ to experiment and create any beer style imaginable. Available in chrome and black, it comes with WiFi connectivity, requires minimal preparation and is easy cleaning.

Beer progress can be monitored and controlled from the Smartphone app (available on iOS and Android), and the user will receive push notifications of brewing milestones. Patented end of fermentation technology with full temperature control throughout the brewing process ensures a professional result every time.

BrewFlo is a temperature-controlled beer dispenser that pours a fully carbonated beer with a rich frothy head without the use of CO2. It is designed for use with BrewArt 5 litre kegs.

The chrome finished beer tap and interchangeable tap top labels provide a pub-quality finish.

A range of Brew Prints (quality natural ingredients) inspired by some of the world’s greatest beers, will complete the BrewArt experience.

Each BrewPrint includes an exact mix of Elements, Enhancers, Hops and Yeast, allowing the brewer to craft their own unique beer in the comfort of their home.

Beer makers use wastewater to help make energy storage cells

Engineers from the University of Colorado – Boulder have developed a bio-manufacturing process that uses a biological organism cultivated in brewery wastewater to create the carbon-based materials needed to make energy storage cells.

The pairing of breweries and batteries could set up a win-win opportunity by reducing expensive wastewater treatment costs for beer makers while providing manufacturers with a more cost-effective means of creating renewable, naturally-derived fuel cell technologies.

“Breweries use about seven barrels of water for every barrel of beer produced,” said Tyler Huggins, a graduate student in CU Boulder’s Department of Civil, Environmental and Architectural Engineering and lead author of the study.

“They can’t just dump it into the sewer because it requires extra filtration.”

The process of converting biological materials, or biomass, such as timber into carbon-based battery electrodes is currently used in some energy industry sectors. However, naturally-occurring biomass is inherently limited by its short supply, impact during extraction and intrinsic chemical makeup, rendering it expensive and difficult to optimise.

However, the CU Boulder researchers utilised the unsurpassed efficiency of biological systems to produce sophisticated structures and unique chemistries by cultivating a fast-growing fungus,Neurospora crassa, in the sugar-rich wastewater produced by a similarly fast-growing Colorado industry: breweries.

“The wastewater is ideal for our fungus to flourish in, so we are happy to take it,” said Huggins.

By cultivating their feedstock in wastewater, the researchers were able to better dictate the fungus’s chemical and physical processes from the start. They thereby created an efficient naturally-derived lithium-ion battery electrode while cleaning the wastewater in the process.

If the process were applied on a large scale, breweries could potentially reduce their municipal wastewater costs significantly while manufacturers would gain access to a cost-effective incubating medium for advanced battery technology components.

“The novelty of our process is changing the manufacturing process from top-down to bottom-up,” said Zhiyong Jason Ren, an associate professor in CU Boulder’s Department of Civil, Environmental and Architectural Engineering and a co-author of the study.

“We’re biodesigning the materials right from the start.”

Huggins and study co-author Justin Whiteley, also of CU Boulder, have filed a patent on the process and created Emergy, a Boulder-based company aimed at commercialising the technology.

“We see large potential for scaling because there’s nothing required in this process that isn’t already available,” said Huggins.

Major breweries experience record-high M&A

Merger and acquisition (M&A) activity has long been a fixture of alcoholic beverage industries. Recently, major producers, particularly breweries, have begun consolidating their operations more frequently than previous years. The effects of these consolidations have radically transformed the market for alcoholic beverages throughout the 21st century.

Due to the pervasiveness of alcohol consumption, alcoholic beverage producers will play an indefinite role in the global economy. Many consumer goods industries experience rapid growth only to be quickly replaced by new technologies or innovations. However, alcoholic beverage manufacturers will maintain stability as long as alcohol consumption remains engrained in cultures across the world. Nevertheless, this built-in stability also presents challenges for the industry’s leading manufacturers.

Many beverage producers experience occasional surges in popularity resulting from various trends, such as the emergence of light beer in the late 1970s, martini and cocktail culture in the 1990s and the recent craft beer boom of the 2000s. Historically, however, alcoholic beverage producers have exhibited sluggish growth.

This is primarily due to unchanging alcohol consumption patterns, particularly in the United States. IBISWorld estimates that per capita expenditure on alcohol in the United States will increase at an annualized rate of 0.9% in the five years to 2016. Conversely, it is expected to contract at an annualized rate of 0.2% over the next five years. Because US consumers’ alcohol consumption patterns provide alcoholic beverage producers with little opportunity for organic growth, many companies have expanded across the globe through major mergers and acquisitions.

The Breweries industry was not a highly concentrated industry throughout the 20th century. St. Louis brewer Anheuser-Busch, Milwaukee’s Miller Brewing Company and New York breweries Ballantine and Rheingold only held significant market share in their respective regions of the United States, until waves of acquisitions ultimately consolidated these brands under the corporate umbrellas of national brewing companies. By the early 1980s, 92.0% of the industry’s production was generated by six major players, Anheuser-Busch, Miller, Heileman, Stroh, Coors and Pabst, thereby enabling the industry’s most dominant brewers to stretch production and distribution channels into previously untapped regions of the United States. Despite this rapid consolidation, industry leader Anheuser-Busch realized that minimal organic growth opportunities in the United States would create the need for overseas expansion. In 2008, Brazilian beer manufacturer InBev, a company based on a major merger between international beer giants Interbrew and AmBev, purchased Anheuser-Busch. Similar international deals continued throughout the United States and Europe, and in 2016, the Global Beer Manufacturing industry is currently dominated by four major breweries, which accounts for 73.8 per cent of all global production.

The recent popularity of craft beer in the United States placed even greater competitive pressure on large US beer manufacturers.

The Craft Beer Production industry has grown at an annualized rate of 17.8 per cent over the five years to 2016, compared with the larger Breweries industry, which is anticipated to grow at an annualized rate of 5.8 per cent over the same period.

In response to this uncharacteristically high growth in sales and surging popularity of alternative beer products, major brewers have pursued small regional breweries that once had been regarded as too insignificant to threaten the sales and profit margins of major beer manufacturers. In 2011, Anheuser-Busch InBev exhibited one of the first signs of Big Beer’s interest in craft breweries when it acquired Chicago-based brewer Goose Island for $38.8 million. Since then, some of the most successful niche craft brewers, including Blue Point Brewing, Elysian, Lagunitas and Ballast Point, have been scooped up into the brand portfolios of the world’s largest beer behemoths.


With the Global Beer Manufacturing industry expected to grow at an annualized rate of just 1.4 per cent over the five years to 2016, rapidly growing craft brewers are in high demand. According to The Wall Street Journal, Goose Island, at the time of its purchase in 2011, sold about 127,000 barrels of beer per year before its $38.8 million acquisition. San Diego craft brewer Ballast Point reported in 2014 that it produced a comparable 123,000 barrels of beer annually, yet it sold to international alcoholic beverage producer Constellation Brands for a staggering $1.0 billion in 2015. The explosive growth in valuations for popular craft brewers demonstrates the increasingly urgent need among major producers for new growth opportunities, as well as the small number of craft brewers willing to relinquish control of their operations. For major brewers unsatisfied with the limited availability of craft breweries that are willing to sell their operations, the next step has been global consolidation. In November 2015, Anheuser-BuschInBev and SABMiller, which respectively represent the largest and second-largest beer manufacturers in the world, announced plans for a projected $104.0 billion merger that would represent the biggest alcoholic beverage merger in history. Pending the approvals of various governmental antitrust bodies, IBISWorld estimates the combined company would generate 53.0 per cent of the Global Beer Manufacturing industry’s total revenue.

Massive craft beer valuations and international beer mergers represent the culmination of a global industry’s decades-long effort to expand despite minimal organic growth opportunities and the crowded landscape for alcoholic beverages.

Rather than compete for the slim profit margins that come from traditional premium and light beer brands, reducing competition has been the industry’s last hope to maintain strong growth. Over the five years to 2016, IBISWorld estimates that the average industry profit margin for the Breweries industry has fallen from 8.7 per cent to 6.9 per cent. The next logical step for international brewers to maintain growth is to acquire and expand beer production, distribution networks and the pre-existing brand portfolios of its competitors at a global scale. If the Anheuser-Busch InBev and SABMiller merger prevails, odds are that 53.0 per cent of consumers’ next green St. Patrick’s Day beers will come from the same company.

Beer Piece


This article was posted on IBISWorld. See the original here.

Cask Unveils New ACS X2 Canning Line

Cask Brewing Systems -the company that invented micro-canning equipment for craft brewers -is offering a new canning line that doubles the speed of its fastest machine. 

Cask’s ACS X2 (Automatic Canning System X2) has ten CO2 pre-purge heads, ten fill heads, and two can seamers. That is twice the pre-purge, filling and seaming features of Cask’s ACS machine, which has been a hit with micro-canners since its debut in 2005.

The new machine fills and seams 75+ cans/minute and 190+ cases/hour and requires just two operators.

“Our customers around the world,” says Cask founder Peter Love, “are experiencing huge demand for their canned craft beer and it’s creating production pressures for them. Many of them are faced with outgrowing our machines and having to make a four- or five-fold leap in price — and a giant leap in size — to buy the next level of canning gear.”

“We created this faster, more-advanced machine,” Love says, “to help our customers keep up with their growth in a fashion that saves them significant money and space. Our focus has always been smaller breweries, the ACS X2 allows us to greatly expand that focus.”

The machine continues Cask’s legendary track record of big performance in a small space, thanks to its 2’ by 11’ footprint of just 22 square feet. The machine also fills cans with an extremely low level of dissolved oxygen (15-20 parts per billion) that protects beer flavor and extends shelf life.

The ACS X2 features a revamped seamer system and an improved operator interface, and can be adapted to various can sizes in just minutes. Other high-performance options for the ACS X2 include an improved automatic pallet dispenser and a can pre-rinse feature.

Today Cask’s affordable and small-footprint manual, semi-automated and automated canning systems are used by over 600 small breweries, wineries, cider makers and drinks manufacturers in over 34 nations around the globe.

Fast cleaning of barrels, drums and food vessels

The TankJet M60 Mobile Tank Cleaner from Spraying Systems removes tough residues quickly and effectively using low flow rates.  The tank cleaner is ideal for cleaning wine, food, beverage and chemical barrels as well as drums and kegs up to 5’ (1.5 m) in diameter. 

Features include narrow angle full cone sprays that rotate in multiple axes for complete and thorough 360° coverage and a non-lubricated air motor which allows for continuous and reliable operation. Cycle times can be achieved in less than 5 minutes with one full cycle completed every 16 revolutions. 

The TankJet M60 Mobile tank cleaner offers effective and efficient cleaning with no damage to the barrel toast. In addition, the tank cleaner is simple to use, easy to rebuild and is compatible with a wide range of pumps including pressure washers. Having a mobile tank cleaner like the TankJet M60 gives users the added benefit of being able to move the tank cleaner from one barrel or drum to the next with ease when required.

The tank cleaner is able to fit in openings as small as 1-3/4” (44.5 mm) and can be easily inserted in standard bunghole openings. The materials, which have direct contact with fluid include 316 stainless steel, carbon graphite PTFE-filled PEEK, EPDM and PTFE. 

Coopers launches DIY brewing extracts

Coopers Brewery is launching a new series of DIY beer extracts in response to the growing interest in craft beer across the world.

The new premium quality brewing extracts are being released under the Thomas Cooper label and have been designed to help DIY brewers mimic most popular styles of craft beer.

At the same time, Coopers has revamped and refreshed the labelling for its Original and International DIY Beer extracts, adding multi-language information and nutritional panels.

Coopers Marketing Manager, Brewing Products, Scott Harris, said craft beer was the fastest growing sector of the beer market worldwide and DIY brewers were increasingly looking to make craft styles of beer at home.

“This particularly applies to enthusiasts who have progressed from making basic brews to more intricate beer styles,” he said.

“The Thomas Cooper range comprises high quality pure malted barley extracts, each with its own specifically matched yeast blend and are designed to be used with additional brewing adjuncts to replicate the bolder characters and flavours associated with craft beers.

“A good example of this is the Brew A IPA which has a significant level of both bittering and aromatic hops matched with west coast style yeast which when made as directed will give a higher alcohol by volume (ABV) level, extra hoppy IPA typical of the north west USA craft breweries.

“The range is designed to encourage experimentation by experienced DIY brewers who want to further develop the brews into their own unique craft beer styles.”

Harris said the new Thomas Cooper range included an Amber Ale, US American Pale Ale and US Indian Pale Ale (IPA), styles of beer, which together represent the majority of craft beers consumed.

The labelling for the three Coopers’ ranges had been changed to meet demands of overseas markets and to give them a familiar “Coopers” feel.

“Overseas markets now demand nutrition panels, while the old labelling was also due for a refresh,” he said.

It’s Beermageddon: AB InBev guzzles up rival SABMiller

The world's top brewer, Belgian-Brazilian behemoth Anheuser-Busch InBev has clinched a $A172.28 billion deal for rival, SABMiller, in what is now the third biggest takeover in global corporate history.

The deal will bring together InBev's top lagers like Beck's, Budweiser and Stella Artois, with SABMiller brands Foster's, Grolsch and Peroni.

According to analysts Euromonitor International, “AB InBev’s acquisition of SABMiller is the natural conclusion of over a decade of consolidation within the brewing industry.” 

The new company will account for 29 per cent of the global 198 billion litre beer market. 

This will make it more than three times bigger than its nearest rival, Heineken, which has 9 per cent of the global beer market.  

“The deal is a culmination of over a decade of mass consolidation which has seen the top five’s share of global beer volumes rise from 38 per cent in 2005 to 56 per cent following this deal in a category that has grown by 23 per cent over the same period.”

“With little geographic overlap between the two companies, it is of little surprise the deal has been agreed and the deal will also have limited anti-trust issues.” Jeremy Cunnington Senior Alcoholic Drinks Analyst at Euromonitor International
According to Euromonitor, A-B InBev will have the following presence regionally:
·         Number 3 in Asia-Pacific with 12 per cent of the region’s 71 billion litre volumes. Five and one percentage points respectively behind Chinese giants China Resources and Tsingtao.
·         Number 1 Player in Australasia with 40 per cent of the region’s 2 billion litre volumes, or seven percentage points ahead of Kirin.

However in order to gain US regulatory approval, the enlarged brewer will now have to divest SABMiller’s US operations to Molson Coors, along with the interest in the SABMiller joint venture with China Resources.

Merger threatens global beer diversity

According to the Washington Post, the world's two biggest beer makers are considering merging in what is being touted as the biggest deal in brewing history.

Budweiser giant Anheuser-Busch InBev said it has offered a takeover of SABMiller in a deal that would create a US$245 billion brewing empire.

"What a terrible, terrible idea. This should be dead on arrival at the DOJ," (Department of Justice), said Diana Moss, president of the American Antitrust Institute.

"There would be grave concerns over their power to control price . . . and the effects on the craft-brewing industry would be devastating."

The long-speculated merger would combine Budweiser, Coors, Miller, Peroni and other brands, providing control to about one-third of the world's beer supply.

Anheuser-Busch InBev was itself born of the world's biggest beer merger, in 2008, after it was taken over by InBev – also a product of the 2004 merger of Belgium's Interbrew and Brazil's AmBev.

Because both brewers are so big, and the industry is already so consolidated, it could be hard to find another firm powerful enough to compete on production, distribution, marketing and everything else, according to the Washington Post.

"Who would be able to even buy any of those assets, and have an actual competitive presence in the market?" Moss said. 

Krones releases compact brewhouse

Krones Steinecker has developed the MicroCube brewhouse concept for brew sizes of five or ten hectolitres. The MicroCube is a complete brewing system, with brewhouse and fermentation cellar, designed for installation on a minimised footprint. 

With the MicroCube, CombiCube, One2Brew system concepts, Steinecker now offers the right technology for each application category, whether it’s pilot plants, craft brewing, or large breweries. 

Krones has also taken care of the filling process, by developing the Craftmate – a can filler for a lower output range, while the space-saving Kosme Barifill can fill bottles. 

In addition, with the Proportional Flow Regulator filling valve component, which enables the flow velocity to be regulated, Krones has put all the preconditions in place for a more flexibilised filling operation. 


Pure Blonde gets a carb make over

Pure Blonde, the original low carb beer, has had a makeover, now boasting an even lower carb content.

 Called ‘Pure Blonde Ultra Low Carb’, it’s a lager that contains 80% less carbohydrates than regular beer. 

According to Carlton & United Breweries, with 30% less calories than a regular beer; and 50% less calories than wine (per mL), it is “the perfect tipple for men and women who live a healthy balanced lifestyle.”
The first ultra low carb, lower calorie, and low gluten beer on the market, Pure Blonde Ultra Low Carb Lager contains no artificial additives or preservatives, the brewer said.

Beca completes Lion’s West End Brewery Upgrade

Beca has finalised $26M of works at Lion’s West End Brewery in Adelaide. 

The project scope was to replace the existing West End brew house, which produced 150,000L of wort (pre-fermented beer) every 6 hours with a new plant that produced 50,000L every 2 hours. 

This allowed for the same total output, but achieved greater flexibility as more brands can be produced every day. Work was also carried out to move production from a manual process to a fully automated operation, where the role of operators and brewers is to sample and programme the recipes for the week. 

The successful delivery of this project on time and on budget was underpinned by the strong collaboration between Lion and Beca. 

“I was particularly impressed with Beca’s ability to support the Hyde Park project with experienced senior project management and process engineering resources in the unique and complex field of brewing,” said John Kearvell, Lion’s Group Capital Works Manager.

“We’re delighted to have had the opportunity to work with Lion on another multi-disciplinary project and achieve a successful outcome. This marks the completion of the Hyde Park Project – a major change initiative impacting multiple sites and spanning several years from conception to completion,” said Derek Schaefer, Beca’s Client Relationship Manager for Lion in Australia. 

Along with delivering ahead of time and on budget, the project was completed with an exceptional health and safety result; its last 550 days free of any lost time or medically treated injuries.