Tag Archives: Technical Support

Low or no? The alcohol-free boom and why it’s showing no sign of going bust.

In partnership with CereX: Natural Cereal Extracts

From stouts with milk proteins for mouthfeel to ales composed from hop oils and malt extracts, specifically built stripping columns to boiling off the ethanol from the finished beer. There are an increasing number of brewers dipping their right toe and even diving head first into the field of NABLAB (non-alcoholic beer and low-alcoholic beer). And while the UK low/no market is still tiny in comparison to beer at large, or even Craft for that matter, representing less than 1% of total beer sales, its popularity is growing, especially among young drinkers. So, if you’ve already added an alcohol-free recipe to your repertoire then you’re totally on trend, you hipster you!

That’s right, the latest trend we’ve witnessed and which we think will only continue to gain momentum is the low percentage brew. We’re not saying that the rich, punchy and high ABV Craft 2/3 is going anywhere, or even that it’s under threat. Just, that trends like craft lager, clean (put an avocado on it) eating and vegan options are going to continue take an equal share of the limelight and are part of a trajectory towards further diversification into healthy NABLAB options. #DryJanuary (around the clock), or rather #TryJanuary – both are truly applicable here!

Say what now? Well, Heineken, Budweiser and San Miguel have all introduced 0.0% beers to the market and supported them with dedicated marketing campaigns for DryJanuary this year. AB InBev have even pledged that 20% of the beer they sell will be low or no by 2025, a big claim to make on a short-lived trend? Plus, BrewDog’s Nanny State has been a dependable part of their repertoire for many years, marketed initially as a reaction to the stink surrounding their 18% Tokyo, but as ever, devilishly ahead of the curve. Love it or hate it, NABLAB is more than just a fad and represents an opportunity for investment in a growing market, should you wish to take it.

Who cares? Well, if the brewers’ role is to meet customer demand (we know that’s not your only role really), then evidence strongly supports the existence of said demand for low or no. Recent research done by GlobalData shows a growing focus on healthy options and a parallel interest in lower alcohol alternatives. For instance, 38% of global consumers said health claims influence their choice of alcoholic drink. When looking at Great Britain in particular, the Office for National Statistics found that regular alcohol consumption is declining and teetotalism in those aged 16 to 44 is on the rise. A trend which is particularly prevalent among young people aged 16 to 24, who are less likely to drink than any other age group. The stereotype of the student weaving through life from party to party, punctuated only by hangovers and the odd deadline is something of the past! Rest in peace.

Looking for a catalyst, that moment to invest? Well, now really is the time! With the introduction of the ‘sugar tax’, the demand for an alternative to alcohol that won’t break the bank has never been higher. Ever winced at the cost of branded fizzy pop, marvelled at how your pint of orange juice and lemonade costs the same as the local real ale? Well, said conundrum bemoaned by teetotallers and designated drivers alike isn’t going anywhere. This is a call to arms brewers, we need you! There has got to be a better option.

We get it you say, we need to add a low or no brew to our range, can you get to the point and tell us how? There are many options available to the brewer looking to produce a final product for the low or no market.  You can start at the beginning of the process by limiting the malt/water ratio to produce a lower original gravity or by choosing lower fermentable brewing materials for lower overall ethanol content. There’s the options that have me searching for my copy of Cool Runnings (tenuous link, maybe, excellent film, certainly): the ‘cold contact’ method of pitching your yeast in wort at near freezing temps; the method of fermenting the ‘second runnings’ from a previous mash #ReduceReuseRecycle; or that of ‘crash cooling’ when you’ve reached your desired gravity and alcohol content. There are also several methods of removing ethanol (expensive equipment may be required) and even the option to, well, water things down. All these options have costs and complexities to consider and will ultimately affect the overall beer flavour and mouthfeel; the skill lies in reducing this effect as much as possible.

Seem a bit complicated? Well, when isn’t it? We think we might have the answer! Technically speaking there is no such thing as beer without alcohol, as beer contains alcohol by definition, so really what we’re discussing here is a non-alcoholic malt beverage or brew. When you think about it like this, you open up a whole new creative space, separate to your usual brewery output. This is where CereX comes in, a malt extract that is the perfect clear compound for no and low beverages and which can be used for colour, smell, mouthfeel, taste and nutritional content.

CereX is a super high value natural malt extract, produced with a brewer’s philosophy. It is made initially in the same way as beer, well up to the point of wort boiling, so it’s made entirely from malted barley and brewing water. This also means that mashing, lautering and wort boiling are all performed in a state-of-the-art plant with the same strict levels of quality control and led by a passionate team with expert knowledge of brewing. Win! The first divergence from the standard brewing process occurs when the boiled wort is pumped through a series of vacuum plate heat exchangers. This evaporates the water content; enriching and concentrating the wort until a thick wort syrup is created. This is the natural cereal extract: CereX. It is then filtered for stability and to remove proteins leached from the malt, and finally stored in tanks at around 30°C ready for packaging. Once packaged it has a shelf life of 12 months and is available in 20kg and 235kg, oh and also heated road tankers for the big boys. It’s sterile, oxygen-free and very tasty! Plus, the clarity and stability of the extract means it’s perfect for all sorts of beverages.

Sound good? It’s even better once you’ve got it in the brewhouse (obviously). CereX is essentially an extra yummy concentrated malt extract, which requires you to dilute it to a specific gravity, say 1.045°OG, and then add aroma, flavouring and/or colouring to create the beverage in your mind’s eye (oh and you can carbonate it too if you’d like). Popular additions that spring to mind are a caramel to darken the drink, coffee flavourings, hop oils, bitters and acids. We recommend that when making these additions you do it on the cold side, to avoid cooked flavours and loss of aroma. But you’re the artists – you know what to do!

The rationale behind our confidence in CereX is multifaceted. The quality of the product is undeniable, providing the assurance you need when embarking on a new project like an alcohol-free brew. What’s also incredible, is that this quality doesn’t require huge investment for your brewery. Our industry is always seeking innovation and efficiency and this product provides this in spades; it’s a flavoursome base with almost endless possibilities of blending without time-consuming low or no specific procedures! Furthermore, the key difference CereX offers to NABLAB’s made by other processes, is that it has never come into contact with alcohol or yeast, thus making it acceptable to Muslims, those with a yeast intolerance and in fact, anyone looking to avoid alcohol and/or yeast altogether. For this reason, CereX is hugely popular in certain parts of the Middle East and Africa. Oh and CereX has health giving properties too. That’s right, healthy beer! Apart from some sugar, it is high in vitamins, amino acids, salts and certain proteins, making it the refreshing healthy option for the pub-goers not partial to pop or soft drinks we’d been so aspiring to cater for. So healthy is beer brewed via this route that German Olympians have been choosing it as an alternative to sports drinks! (We were shocked too!) CereX really is a low-cost, low-tech means to compete with the Heinekens, InBevs and Carlsbergs of the NABLAB world! A foundation for flavour without alcohol that can contribute to both the development and improvement of any low or no product! Contact us on techsupport@murphyandson.co.uk if you’d like to learn more.

Looking for a bit of further reading? We’d recommend:

Lager, Lager, Lager

When some very enterprising German brewers decided to store their beer in the frozen Bavarian Alps through the summer time in the early nineteenth century, little did they know of the impact there new “Lager” creation would have on the world of beer.  Some of these brewers were so moved by the potential of this wonderous brew that they started to leave their Bavarian breweries to spread the word around Europe and refine this new brewing art.  Many on the continent were so moved by the potential of Lager and the Lagering technique that many brewing enterprises started making related products of their own giving rise to styles like the Red Lagers of Vienna.  Much credit also needs to be given to Bavarian brewer Josef Groll who, in 1842, took the brave step of heading to a little-known brewing town called Pilsen in the Czech Republic to try out his new lager recipe.  Following on from this original Pilsner (Pilsner Urquell), innovations and developments in the likes of glass bottle manufacture and refrigeration coupled with a good helping of migration meant lager quickly became a worldwide success.

Lager is as popular as ever and whether its Pilsner, Helles, Vienna Lager or Schwarzbier you are considering brewing, Murphy and Son is the place for everything you need for a flavoursome quality lager.

Liquor Treatment

Our much treasured, annual free of charge liquor analysis now includes a suggested liquor treatment for lager style beers as standard.  If you have not had you liquor checked for a while and you are a Murphys customer please send 50ml of untreated water to our lab for us to check out for you.

Our suggested lager treatment aims for a brewing liquor with adequate calcium for good brewing enzyme activity, yeast flocculation and oxalate and protein precipitation whilst mimicking the low sulphate and chloride levels of Munich and Pilsen for a crisp, light flavour.  This is best achieved with suitable additions of lactic acid to reduce alkalinity with low levels of calcium sulphate and calcium chloride to increase calcium ions.

Malt

Our new closer ties with Simpsons Malt means that we now have in stock ready for dispatch Finest Lager Malt (crushed).  This highest quality malt is slightly higher in Total Nitrogen and slightly under-modified so head / foam and mouthfeel will survive the lagering process. To add to this quality base malt, we can also supply a range of crystal malts, caramalt, wheat malt and Vienna malt (all crushed) direct from our warehouse.

Hops

Whether you are looking for traditional varieties of Noble Czech Saaz and German Hallertau hops, or looking to add a dry hop twist to your brew with new world hop pellets, we are very proud of our close relationship with Charles Faram which means we can supply the best hops around to suit your requirements.

Yeast

On the dried yeast front we are pleased to hold stock of Lallemand Diamond Lager Yeast and three different Fermentis Lager Yeasts.  We also supply wet yeast cultures from the National Collection of Yeast Cultures (NCYC) which houses a vast range of lager strains originating from all over the world which can add the precise character you are looking for.

Flavour control

Diacetyl and Sulphur flavours can be problematic in lagers to help keep things under control we have the perfect products to help.

When added to wort at the start of fermentation, the enzyme Alpha Acetolactate Decarboxylate (ALDC) acts on the diacetyl precursor alpha acetolactate converting it to acetoin.  If alpha acetolactate is not present diacetyl can’t be formed so no buttery off flavours in your beer and conditioning time can be reduced.

To help keep sulphur off flavours out of your beer, Murphys have developed two zetolite products for the job.  Zetolite 65, when added to wort at the start of fermentation will prevent the formation of sulphur off flavours whilst if you notice the undesirable sulphurous aromas in your fermented product, the addition of Zetolite 63 will stimulate your yeast to reduce H2S and DMS aromas during maturation.

Don’t forget…

…an exuberant bright appearance is important with lagers and at Murphys we carry a huge range of finings and stabilisers to help achieve the desirable crisp look from brewers clarex to Super F, Silica and PVPP products, the Murphys Technical team is on hand to get this just right for you.  PGA is also a handy product to help achieve a perfect looking head on dispense.

For further information on any of the products discussed or for general advice and trouble-shooting with lager brewing please contact the Murphys Technical Team.

We Sell Key Kegs!!!!

Author: Iain Kenny, Technical Sales Representative, Murphy & Son Ltd

Contact the technical team on techsupport@murphyandson.co.uk

Kegging, canning or bottling? Have you considered the benefits of Murphy’s Super F?

Since its launch,  Super F has proven invaluable to many of the top craft breweries worldwide, providing great results for beer produced for keg, can and bottle whether filtered or unfiltered.

What is it?

Super F is a rapid action fining, made using our own special formulation of silicate and polysaccharide for rapid sedimentation.  This unique blend makes Super F effective at fining out yeast as well as being an effective finings agent against potential haze forming colloids like proteins.

How’s it used?

Super F is best added when beer is moved from fermenting vessel to conditioning tank with care taken to ensure good mixing.  It is not a suitable addition for cask conditioned beer and should never be dosed directly to cask.  Action of this fining is quite rapid with excellent results achievable within 48 hours.  Super F packs a real punch so dose rates are low with typical doses 75ml-175ml per hl will achieve great clarity (often less than 1 EBC) and a compact sediment.

Benefits

The rapid action of Super F will significantly reduce residency time in conditioning / maturation vessel.  When using this product, the load on centrifuges and filters will be significantly reduced due to brighter beer being presented for further processing.  This gives considerable time and money savings per run.

When kegging unfiltered beer, yeast counts and protein content in the product will be lower and more consistent, leading to a more stable product.

Super F is also vegan friendly and is easy to store (just don’t freeze it!) with a shelf-life of 6 months from manufacture date. Furthermore, Super F is also in accordance with German Purity Law (set into force by the German provisional beer law in its current version 9 [6]).

Finings trials

Introducing a new finings regime to any brewery is a big step.  At Murphy and Son, we pride ourselves on our technical support so before any brewer uses this product we ask that they send a representative two litre sample of their beer to our laboratory where our Research and Development Scientist Dr Ruth Newby and the rest of the lab team will set up optimisation trials.  This will give valuable information on haze and sediment levels for different dosages to provide a starting point for trials and additions in the brewery.  As always, our technical sales team will also be on hand to aid and advise on the products use.

Author: Iain Kenny
Technical Sales Representative

For further information or to setup a trial please contact our technical team on
technical@murphyandson.co.uk

Murphy & Son’s 2017 On Site Training Day Dates 2017

Why not take part in one of our training days either at your own site or at our historic Prince of Wales Brewery Site in Nottingham?

You will be able to discuss the brewing process with one of our master brewers. Either learning for the first time or retraining in one or more of our specific categories.

All courses cost £85 + vat and include food and drink. Each delegate is given a USB containing the presentations to take home on the day.

All courses here at Nottingham start around 9.30am and finish around 4.30pm.

Available dates are shown below, please book as soon as possible to avoid disappointment.

If travelling is an issue, you can arrange a training day at your own brewery or at a local location. We can help you create a bespoke course for you. We will charge you our daily consultancy rate plus travel expenses and you can have as many delegates as you wish. We can even arrange for other brewers in your  area to attend, who will pay you for the course.

Please contact Frances Maud on Frances.maud@murphyandson.co.uk for more details or to make a booking.

LABORATORY DAY 2017

  • Thursday 27th April
  • Thursday 24th AugustCANCELLED!

Introducing you to basic science to produce beer with consistent quality. This course will cover the malting process, the mash, enzymes, pH buffering, the boil, protein coagulation, colour increase and flavour changes. You will be advised what equipment can be used to monitor pH’s, colour and bitterness and haze and there will be a demonstration on how to perform an optimisation and much more.

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QUALITY ASSURANCE AND QUALITY CONTROL AWARENESS 2017

  • Thursday 25th May
  • Thursday 28th September

A training day that runs through the “world” of QA and QC. Aim is to arm the brewer ready for their initial foray with the subject. The course will cover: process monitoring and the process, microbiology, record keeping and quality systems i.e what does SALSA and HACCP want and what is it?

kettle-fining-addition

adding-isinglass

 

(PAST) BEER CLARITY 2017

  • Thursday 16th February
  • Thursday 29th June

adam-finingkettle-optimisations

This course will cover liquor composition and effect on stability, Brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation. The day ends with a very constructed troubleshooting session which leads to question and answers.

(PAST) YEAST MANAGEMENT 2017

  • Thursday 30th March
  • Thursday 13th July

This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.

trioSafeDepositNCYC

Please contact emily.kerrison@murphyandson.co.uk for more details or to make a booking.