BREWERY FOCUS

Iced T-bar dispense for two of Lion Nathan’s drive brands. Making their world a more sociable place A look at Lion Nathan in Australia

“We inspected a Originally from New Zealand, Lion Nathan is now an pilot brewery Australian-based company with most profits deriving complete with a from its 42% of that beer market. Today it majors on glass fermenters so beer, wines, spirits and RTDs with ten breweries (four you can see where in Australia and six in New Zealand), a spirit packaging the yeast is, a ten- facility in Auckland, ten high-end wineries (even one in booth flavour-profile Oregon) and a chain of 40 liquor outlets in NZ. There is room with access to even a home-brew kit company. In total it has 2,800 supply beers between the two staff whose core purpose is to ’make their world a rows so that the more sociable place’. sample delivery cannot interfere with the profilers as well In New Zealand Lion has 65% By Roger Putman as banks of market share with the two major research breweries being Lion brewery in instruments.” roup Technical Director Bill Auckland (about to undergo a major staff offer support across the whole G Taylor who is also known to redevelopment) and Canterbury business. One of these is Peter Healy most readers as immediate Past brewery in Christchurch. On the at Castlemaine who we shall meet President of the Institute of Brewing South Island are Speights at later in this article and five are based and Distilling showed me around his Dunedin and boutique brewer Mac’s in Auckland. The department’s new corporate facility at Lidcombe with a brewery in Nelson and a expertise majors on beer but it has just west of Sydney beside the smaller craft brewery associated helped with propagation of wine Toohey’s Auburn plant. Bill with the Shed 22 restaurant in yeasts and efficiency improvements explained Lion Nathan had four Wellington. Thus with the restaurant at CBC, the spirits operation in major breweries in Australia Ð based James Squire Brewhouses in Auckland. It conducts leading edge Tooheys next door, Castlemaine Melbourne and Sydney and the Malt technology trials including the CSS Perkins up in , South Shovel brewery in Sydney which we stabilisation system which has Australian Brewing Company in shall visit in a later issue, Lion recently moved from trial to routine Adelaide and Swan far away in Nathan caters for the main stream usage at Tooheys and a small cross . We shall inspect customer yet nurtures the growing flow filtration unit at Brisbane. It has Tooheys and Castlemaine in more interest in craft beers. links with government and industry detail later in this article. Not long ago beers did not tend to bodies, partnerships with licenced cross Australian state boundaries producers (mainly InBev UK) and Table 1: Lion Nathan’s leading brands and much work has been carried out educationalists like ICBD in to unlock beers geographically to Edinburgh. Brand %ABV OG °P Colour BU provide a national core range of In detail, Brewing Development products supported by still popular Director Jeff Potter and his team of Tooheys Extra Dry 5.0 10.6 10 10 regional beers. Some of Lion experienced brewers deals with Tooheys New 4.6 10.5 10 17 Nathan’s leading brands are shown problem solving, flavour matching Hahn Premium Light 2.7 7.7 10 10 across sites, contingency planning, Hahn Premium 5.0 11.4 8 18 in Table 1. XXXX Gold 3.5 8.1 9 14 Bill’s Technical Group under new technologies and supporting XXXX Bitter 4.8 10.5 9.5 19 direct reports Peter David, Jeff breweries. Technical Best Practice Potter and Donald Nelson and their Director Donald Nelson looks after

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 11 ¥ November 2006 ¥ www.ibd.org.uk 42 Around the Technical department

The flavour profile booths… …which are serviced from the rear so that tasting is not disrupted by sample delivery.

LEFT: A 50-litre model brewery… …with (ABOVE) glass fermenters so you can see where the yeast actually is.

quality systems and standards, audits of plants and suppliers as well as legal compliance and regulatory issues. Technical Services Director Peter David with Peter David Condensing T bar dispense for L-N brands. introduced me to some of his his young team for four of them have from CSIRO, Louise Robinson came Technical been recruited in the last twelve from Waite Agricultural Research Services team. months. They are, of course, Institute, Alasdair Clem is newly From the left - competent in their roles now but qualified from Heriot Watt and Miles Barraclough; they will all go through the IBD Michael Oberdieck comes from Peter David; qualifications in a programme of Germany’s Black Forest where he Michael planned development and grow into worked in a fruit distillery and is a Oberdieck; the leaders of the future. It is all Weihenstephan graduate. Alasdair about lifting capabilities and future In addition to the four new Clem; Jeff proofing the Lion operations. recruits, the final two members of Goodieson; Peter David started in the lab at the team have many years of Louise South Australian Brewing Company industry experience between them. Robinson and in 1984, he was IoB Centenary New Product brewer Jeff Goodieson Greg Organ. Scholar in 1989 and has been obtained his brewing qualifications Brewing Manager at both Tooheys from the University of Ballarat and RIGHT: Bill Taylor and South Australian Brewing. has worked in production roles in catches up with his Miles Barraclough joined recently before moving to Brewer & Distiller.

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Sydney in 2002. Last but by no well as banks of research some of the team have recently been means least Sensory scientist Dr instruments. Peter’s labs and those hosting information evenings in Greg Organ has many years of of the main plant are interlinked with regional Australia in association brewing flavour experience and possibilities of useful cross flow of with the Department of Primary oversees the sensory training for the ideas and information. Industries and the maltster Joe group in addition to developing There is no doubt that this White. The sessions were aimed at specialist analytical capability via a technical team is not only passionate ensuring access to the best recently acquired GC/MS about science and brewing but also information on producing quality We inspected a pilot brewery about spreading the knowledge and barley but included a beer and food- complete with a glass fermenters so appreciation of beer to the public. A matching dinner as an interactive you can see where the yeast is, a ten- number of the team are involved in way to give a brewers perspective of booth flavour-profile room with hosting beer dinners as part of what quality barley and malt brings access to supply beers between the festivals , beer judgings and food to the final product. Now that sounds two rows so that the sample delivery events throughout the year .Through like impacting their world at a cannot interfere with the profilers as a concept called Partners in Grain, sociable pace. A closer look at Tooheys

The brewery was founded in 1869 by two staunchly Catholic and Irish Republican brothers, John Thomas and James Matthew Toohey. Thus started an intense rivalry with English protestants Tooth’s Kent Brewery which became part of CUB in the 1980s and closed in 2004 to free up “In 1976, the tied hotel system was the inner-city real estate. outlawed by the John and James bought a Trade Practices small brewery in the Commission and Darling Harbour area of with some slick Sydney in 1869. advertising Tooheys was to gain the upper hand in market n 1873, Terry’s Albion share with a beer IBrewery on Elizabeth called Tooheys Street nearby was purchased Draught.” and the Tooheys set about expansion renaming it the Standard Brewery a couple of years later. Tooths had a stronger share of the central Sydney market while Tooheys was predominant in the more suburban western Sydney areas. But in 1976, the tied hotel system was outlawed by the ABOVE: View of the malt storage Trade Practices Commission facilities at Auburn. One of the and with some slick 4000hl ‘square’fermenters is on the advertising Tooheys was to left. The inset left, shows the shallow gain the upper hand in conical bottom.

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 11 ¥ November 2006 ¥ www.ibd.org.uk 44 Brewing at Tooheys

Malt is delivered in curtain sided trailers. The support bars and Brewhouse control panel. tarpaulin are stored after intake and the vehicle returns with a load of beer.

General brewhouse view. The large diameter tube in the centre is the A mash vessel fitted with double hydrators Ð a common Australian external calandria housing shared between the two brew streams. facility to get the mash in faster.

You do not see these very often. 1977 vintage 600hl per hour vertical Beneath the lauter tun showing the vast array of run off pipes. leaf beer filters.

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market share with a beer called The 14.1ha Auburn site has grown loading. There are two streams but Tooheys Draught. CUB bought over the years from a packaging only they share a single external Tooths Brewery in the mid 1980s plant in the 1950s to the more than 3 calandria and vapour recovery and today market shares in NSW are million hectolitre brewery today. system. With pre-run vessels, there around even. Brewing, fermenting and maturation is a total of ten vessels arrayed in a The old Tooheys Standard were installed from 1973 to 1975. well finished room with a slatted Brewery finally closed in 1979, six polished timber ceiling which hides years after operations started to Technology mix the top section of the calandria and “Massive double- move out to the present site at There is a mix of technologies with the vapour system on a mezzanine trailer nine-axle Auburn and the next year Tooheys surges of activities over the last fifty level above. The mash vessels have vehicles grossing 72 merged with in years. Malt comes from Joe White’s twin hydrators for a quick mashing tonnes are essential Brisbane. That company was taken plant at Tamworth some 400km to the operation and the lauter loading is in keeping over by Bond Brewing, owner of the north. Massive double-trailer nine- under 250kg/m2 even with the Australia’s economy in Western Australia axle vehicles grossing 72 tonnes are biggest loads. going for the rail in 1985. At one time the world’s essential in keeping Australia’s Unusually the 8m diameter system is less fourth biggest brewer, when he economy going for the rail system is conical fermenters have a more or developed than you bought Heileman in the USA (for a less developed than you might expect less 1:1 aspect with a 10m straight might expect for ‘ripper’ price according to my hosts) for such a large country. The malt is side and hold 4000hl. There are such a large Alan Bond’s empire expanded too contained in a huge tarpaulin strung only 16 fermenters of this type of country.” quickly and despite Bond’s complex on to support cages inside the trailers. FV supplemented with four 1100hl refinancing efforts, New Zealand’s After offloading the sheet is folded vessels of more usual shape and Lion Nathan took 51% of and the supports collapsed ready for a two 4000hl horizontal tanks for operations in 1990. Total ownership back load of beer. fermenting Heineken. Thus in a followed one year later and South The current 900hl brewhouse was brewery producing over 3 million Australian Brewing joined the built by Steinecker in 1994. Worts hectolitres, the fermenters work company in 1993. In 1998 Japan’s are produced from 1064 to 1072¡. It hard for a living. Six yeasts are Kirin took a strategic 45% stake in has two six roller Seeger mills and employed Ð two variants of Tooheys Lion Nathan and the HQ moved to mashes 15-18 tonnes every 21/2-31/2 lager yeast, Toohey’s ale, Australia in 2000. hours depending on recipe and Castlemaine for XXXX and XXXX

Combined Stabilisation System at Auburn

Toohey’s Brewery in Sydney has just completed a large scale and volume of chambers can be tailored to individual brewery pilot project to prove the Albert Handtmann Combined needs and relates to the flow rate, total volume and degree of Stabilisation System (CSS). The unit is designed to improve the stabilisation required. physical stability of beer through the adsorption of both haze Over the course of the stabilisation process, adsorption forming proteins and polyphenols using the polysaccharide rates of polyphenol and protein materials gradually diminish as agarose. Improved beer stability was demonstrated by the saturation of the active adsorption sites within the bead bed selective adsorption of polyphenols, particularly occurs. In order to control and maintain consistent prodelphinidin B3, and haze sensitive proteins whilst stabilisation through the whole run, the beer supply is split maintaining foam quality. prior to the CSS unit. A pre-calculated portion of beer passes Most breweries use a combination of silica hydrogel, where through the unit to be stabilised, with the remainder bypassing the gel adsorbs polypeptides (particularly those with proline completely. Controlling the stabilisation in this manner components present) and insoluble polyvinylpolypyrrolidone requires an intense treatment of one portion of beer, followed (PVPP) which selectively attracts haze forming polyphenols by by the blending back with unstabilised beer. Product hydrogen bonding. So there are two operations and PVPP is consistency is achieved by the ratio control of the two which recoverable while silica gel is not. alters during the run using a predetermined ratio curve which Back in 1998, Michael Katzke investigated the properties of compensates for the increasing level of saturation of agarose. agarose for the concurrent adsorption of haze active proteins Eventually, upon nearing saturation, the entire flow of beer and polyphenols from beer. Agarose was already well known in will pass through the CSS chambers. the pharmaceutical industry as a protein adsorber. The passage of beer through polysaccharide beads means Regeneration there is no dosing of stabilisation aids and regeneration can be Regeneration is carried out with a back flush using NaCl carried out in situ. The beads are based on the macroporous, (12%) followed by NaOH (4%). Regeneration with NaCl is cross-linked polysaccharide agarose which is a polymer of designed to remove protein material and NaOH will thereafter galactose and 3,6-anhydrogalactose; they are between remove any adsorbed material which remains. The final step 100–300µ in diameter. The science behind CSS is not yet involves a deaerated water flush. The regeneration process entirely understood. Several adsorption mechanisms for this takes about 2.5 hours. have been proposed but are, as yet, unproved. To keep the early trails underway, Tooheys initially tuned the The CSS unit consists of adsorption chambers containing curves using a 55°C forced haze prediction method (7 days at the agarose. The unit at Sydney has three chambers totaling 55oC and one day at 0°C) which was later correlated with a 9hl and operates at 600hl per hour. Beer passes through and haze 13 weeks after packaging. Passage of the same mother with only a short contact time with the absorber, haze forming beer through the CSS and traditional SHG and PVPP polyphenol and protein compounds are removed. The number treatments indicated similar stability was being achieved with

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 11 ¥ November 2006 ¥ www.ibd.org.uk 46 Gold, Heineken and Becks. Yes, Around the Auburn site there is a lactic acid plant for Reinheitsgebot pH adjustment. There are 24 ‘squat’ conical bottomed maturation vessels in the same block and these are supplemented by a three-storey cold room housing forty 1000hl horizontals. High-gravity beer passes through two 600hl per hour vertical-leaf US Filters supplied by Alfa Laval back in 1977. The CSS unit (see panel) was not operational during my visit as the unit was being repositioned now that trials are complete and usage will be routine by late 2006. There is an enclosed cold room for bright beer in horizontal tanks at each of three packaging locations. Line AB4 can process both bottles ABOVE: The brewhouse block and some sugar storage tanks. and cans using two 800bpm KHS fillers and a H&K 2000cpm machine ABOVE CENTRE: The distinctive water tower for canning. In another building are three ‘flexible’bottling lines able to ABOVE RIGHT: Here’s to ‘ee - this is George who was fill sizes up to 750ml. Kegging is rescued from the old Standard brewery. carried out on a three carousel GEA Till rotary machine producing 50 RIGHT: External horizontal fermenters for producing litre kegs at 900 per hour. Heineken,

no effect on any other beer parameters. Having shown that the CSS does improve physical stability, the next stage of the trial looked at the adsorption rates of haze active material. Analysis of haze forming polyphenol content included total polyphenols, anthocyanogens as well as specific polyphenols by HPLC analysis. Haze protein content was analysed by sensitive protein concentration. The analysis of protein Z4, Z7 and LTP1 levels, which are known to be foam active was completed by ELISA. SDS-PAGE immunoblotting using foam protein antibodies was employed to analyse the protein content of the NaCl regenerate. HPLC analysis showed that the CSS stabilisation adsorbed each specific polyphenol in differing quantities over the whole stabilising run. Catechin adsorption appears to be at a lesser degree, with the adsorption of the dimers procyanidin B3 and prodelphinidin B3 (the latter in particular) being the main changes. Sensitive protein adsorptions were comparable and by testing the NaCl regenerating solution, no significant protein concentrations of the main foam active bands of lower molecular weight polypeptides - ~9,700kDa (protein View of the CSS unit at Tooheys. The three agarose LTP1) or ~40,000kDa (protein Z) were found. Within these samples however, chambers are on the left with the valve block on the bands were present between 55–75kDa. In order to keep the polyphenol right and balance vessels behind. concentrations in the blended beer constant, adjustments had to be made to the early part of the calibration curve and throttle back the CSS flow over the first 2000hl of the trial 9400hl run. Effective operation depends on the calibration curves. They could be set up for domestic and export qualities or further tuned for all malt and different adjunct rates and %ABV contents depending on the high gravity feed. High and low bitterness should be considered as well as late hopped brews to ensure a consistent flow of the blended beer after the CSS unit. Tooheys are using three curves currently producing 6000, 7500 and 12,000hl through each run. Work will continue to optimise the curves and these must of course include a change of season’s malt. So CSS works. Tooheys have tuned the flow through the units and bypass over the entire run of up to 12,000hl and have learnt a good deal about the effectiveness of prediction methods. For other brewers embarking on the use of CSS, Bill Taylor points out that it needs a different mind set to traditional A close up of the three agarose chambers. The addition techniques; with CSS it is the length of time over the active ingredient whole unit is very compact considering it is rather than the absolute addition rate of an active ingredient to the beer. Once capable of processing 600hl per hour.

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We hope someone knows where all these pipes lead. The Castlemaine Milton plant beer processing area.

A trip to see Mr XXXX

South is an eter Healy has worked at Sparkling Ale. up-and-coming part of PCastlemaine’s Beers of traditional British Australia with growth far brewery since 1969. We craned our character were really not suited to outstripping other states. necks from a vantage point on the the climate and they were top of the conical fermenters to see susceptible to microorganisms It started with an influx of the spire of the old City Hall; that which are more than at home in the retirees from the south was the highest building when he thirty plus degree heat. Grist was who could buy larger started, now it is difficult to spot lightened with local cane sugar and properties and also have being dwarfed by the many high rise still today liquid sugar addition is something left over. The blocks of the Central Business used by a number of brewers. Pacific beaches at District of Brisbane. Reliable refrigeration prolonged Sunshine and Gold Coasts Peter is the unofficial historian of shelf life so the gradual introduction the plant and he knew exactly how it of lager yeast was a natural are popular. Now the had developed from the progression. When the yeast was whole country appears to weatherboard and galvanized iron of typed by Cara a few years ago, it be covered in hoardings the early twentieth century to the exhibited many of the characteristics of marching cranes modern brick plant which stands of a Czech yeast so Leitner must My host, today’s Mr ‘heading to Queensland’ proudly on the same site occupied have brought it with him. Cara’s Bill XXXX, Peter Healy, as is one of internal since 1878. A Mr Fitzgerald from Simpson was surprised by the enjoys a glass of the carrier Virgin Blue’s Castlemaine in Victoria arrived in findings but Peter Healy was not! iconic brew. the north east and started a brewing The beer took off and soon Boeing 737s. Low state venture with ships chandlers Castlemaine were able to take over taxes attract both Quinlan and Gray. Despite diverse town rivals Perkins with a brewery companies and the interests in sugar and rum distilling, in Brisbane and another some workers to get them off times were tough after the Great 100km west at Toowooba. the ground in a new War. Then the brewery employed Although some of the brickwork location. William Lietner from Bohemia. He dates back to Leitner’s time, Healy introduced lager yeast and sold the likens the development of the site to first XXXX bitter (in lager style ) in building a cathedral depending September 1924 ultimately greatly on the availability of money replacing the previous XXXX and materials to grow. Very like the

The BREWER & DISTILLER ¥ Volume 2 ¥ Issue 11 ¥ November 2006 ¥ www.ibd.org.uk 48 The Queensland icon

ABOVE: The landmark brickwork of the Milton RIGHT:Mr brewery topped by the Fourex dates XXXX sign. from the 1920s as well. ABOVE FAR RIGHT: This fin de siecle advert FAR RIGHT: shows that XXXX was XXXX on the used on Castlemaine outside labels long before the fermenters. lager-style beer was launched in the 1920s. XXXX on the brewery stack.

Toohey’s plant 1000km to the south was in place before 8am with local supplier is Tamworth which “Queenslanders are there is a mix of technologies of eventual sales in the order of also sends malt to Tooheys in intensely loyal to varying dates. From WW2 to 1972 $25,000! Sydney. Healy pointed out the term XXXX. When the there were only two beers- XXXX So you do not meddle with ‘local’ was used only loosely as iconic XXXX logo and Carbine Stout (named after a XXXX! It even gets 15% of its alpha there is a seven hour drive to get atop the brewery racehorse rather than a gun!) but from the old US but Tasmanian from one to the other! As Peter was replaced by growth was stunning until slowed by grown hop variety Clusters while at discussed in his Hobart lecture on ‘Bond Brewing’ in α excise duty hikes and drink driving only 5.5% , it is no shrinking violet malt supply, there is subtle climate 1985 there was an legislation in the 1980s just after says Healy Ð and gives a distinct change as well as entrepreneurial outcry which forced Castlemaine and Tooheys joined flavour. Super Pride pellets at farmers taking bigger risks by replacement. There forces. 13.5%α are used to provide the rest growing crops like cotton which is a cheeky cartoon Queenslanders are intensely loyal of the bitterness in XXXX and the offer far richer returns so character called Mr to XXXX. When the iconic XXXX other brews. The full strength brew Queensland barley is not an assured Fourex who is a logo atop the brewery was replaced is 4.8%ABV, 19BU, 5.4¡PG and crop into the future. by ‘Bond Brewing’ in 1985 there 9.5¡EBC colour. Its mid-strength Another victim of changing prominent link with was an outcry which forced brother XXXX Gold weighs in at climate is the brewery water supply the brewery and replacement. There is a cheeky 3.5%ABV, 14BU, the same PG with from the municipal mains. when a huge 18 cartoon character called Mr Fourex a colour of 9¡EBC and today it is the Reservoirs are dangerously low metre hoarding of who is a prominent link with the biggest brand at Milton out of the following some years with little him was cut from a brewery and when a huge 18 metre annual 2.5 million hectolitres of ‘useful’ rain. The area looks green billboard between hoarding of him was cut from a production. The next biggest seller is enough but it is amazing what a the carriageways of billboard between the carriageways Tooheys New and Hahn Premium tropical downpour will do to perk up a busy motorway on of a busy motorway on the outskirts Light at 2.7%ABV, 10¡PG, 10BU flagging plants but most seems to the outskirts of the of the city, headlines reverberated and 10¡EBC produced so as to run to the ocean without city, headlines around the state. In a similar vein, prevent sunstruck flavours in its replenishing the water supply. reverberated around when they started work on the clear bottles. We followed the visitor’s route to the state.” newest brewhouse an old brick Malt comes only from Joe White the brewhouse. In an ante room the building was demolished and the in what Healy describes as a guide would do the spiel and guests bricks were sold for $5 a time to strategic partnership. The main could sample materials and twiddle raise money for charity. The sale was maltings is at Redbank some 30km knobs. Then in a great flourish the due to start at 10am and a long queue to the west of Brisbane and the other blinds down one side of the room

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Around the Brisbane plant

RIGHT: Part of the visitors facilities in a room overlooking the brewhouse

FAR RIGHT: The 2000 Huppmann brewhouse.

RIGHT: Looking down on the three vessel yeast propagation system.

FAR RIGHT: The H&K horizontal leaf filters date from the mid 1970s and a still going strong.

would be raised to reveal the 2000 Taylor who Huppmann brewery in all its glory. was Mr XXXX Compared to Auburn, the décor is at the time had best described as ‘industrial’but trouble with visitors cannot fail to be impressed mash with the theatre of their visit. consistency at There are nine 150-tonne malt Wrexham silos, a legacy of potential transport where the first problems when malt used to be trials were shipped 1000km from Victoria. It is conducted and ground with a six roller dry Buhler the masher mill and ten mashes a day produce assured an intimate mix and C-T In a corner beside the keg line is 950hl at up to 1064¡. The 1976 agreed to make them standard the fourth packaging line and stack Steinecker brewhouse which once equipment! The rest of the of wooden casks. These ten gallon produced 1000hl at sales gravity at processing is standard but it is worth casks are not metal lined and mimic the curious rate of 21 brews in two pointing out the H&K candle filters the Kolsch brewers of Cologne days stands gaunt and unused as is a are still doing sterling service after where they are filled with bright beer, copper delight of a two stream four 30 years The yeast co-product travels cellared to cool and then raised to the vessel Czech style brewhouse much 1000km to the Vegemite factory back bar with great gusto for ceremonial adapted for infusion mashing. This down in Victoria! tapping. This was how things used to plant was still used until the Kegging involves a three carousel be done and apparently a former Huppmann was installed. The grants Till line operating at 800 units an Castlemaine MD vowed to the iconic The old Czech type have long gone to the Visitor Centre hour. Smallpack has a can line by Breakfast Creek Hotel and other brewhouse dating from and the inscribed doors have been H&K dating from 1986 filling customers that he would see that the the late 1930s has lain removed for wall decoration around 2000cpm on the normal 375ml size. casks were filled so long as there was unused for many years the site. A very sad sight but removal Can demand is not what it was so the demand. So the hotels bought a load as removal would be is difficult and expensive in the pasteuriser is shared with the Krones of them and continue to maintain expensive. The vessel middle of a busy site. Bloc 250 Ð 750 bpm ‘flexible’line them via a cooper who is based at the hatches make striking I remarked on the lack of a Steels which takes just 40 minutes to carry brewery and keep them binged in wall decorations (inset) masher when I was aware of the out a size change. The other bottling liquor when not in use. Milton wash, trauma that Carlsberg Tetley went line is a complex affair of two sterilise and fill them during a run through to put such devices on all its Simonazzi 850bpm fillers and a 1983 which lasts little more than an hour mash mixers when XXXX was first H&K 750 bph unit. On this line there once a week. Such is the tradition of brewed in the UK. Apparently Bill is an unusual triple deck pasteuriser. XXXX.

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