Keeping history alive, the Burton Union

Join me, Chris Lewington and Thornbridge’s Rob & Ben as we discuss how they keep an old brewing system alive as part of their brewery’s future.

We get into the nitty-gritty of how they acquired such an amazing piece of brewing history, what brewing on this system is actually like and how it affects the final beer! 

This is a groundbreaking project that I’m so privileged to discuss with the team.

Listen on your favourite podcasting app NOW!

00:00: Introduction
02:22: Fifth Column Advert
06:45 History of The Burton Union System
12:35 - How did Thornbridge come to acquire the brewery
14:52 - Technically and operationally how do the unions set work 
23:54 The first brew
36:13 What modifications and innovations have they done to them and plan to do to them 
39:54 Can you dry hop in a Union Set? 
43:42 How the unions affected the flavours of their beers
47:59 The microbiological impact of union systems 
50:53 New recipe development with the union set 
54:45 How important is it for us to maintain our traditions
01:02:01 Outro

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I'm bringing you cutting-edge research conducted by myself (Chris Lewington), Gipsy Hill Brewery, Pneumatech & H&M Compressors & Pumps.

We set to see if nitrogen at 99.5% purity is fit for purpose in a craft brewery set-up.

This is the first of its kind research and it is being first aired on the Modern Brewer Podcast.

This episode will also divulge the optimum usage of Nitrogen as found by Gipsy Hill and recommended best practises.

Here are the episode chapters:

Pre-Trial Key Information and Discussion points
6:15 - Why is purity in Nitrogen Generation important
8:06 - Gipsy Hill Processes
13:52 - Methods of Purging
24:42 - Dissolved Oxygen Specifications in Craft Breweries (Anton Paar Vs Haffmans)
29:40 - Henry's Law and How It Affects Beer

Trial Results
32:52 - The Trial Results Overview
34:50 - Tank Purging with Nitrogen
37:57 - BBT head pressures with Nitrogen
41:56 - Removing the need to purge entirely

Next Steps
46:55 - Next  Steps

Sponsor
👕 5th Column - The BEST brewery apparel in the world


Purity Trial Questions

🫧 Craig Smith - Pneumatech 

⛽ H&M Compressors and Pumps

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💃🎉🎈 Happy 1 Year Anniversary Everyone!!!

With me is Alix Blease from Lallemand, this episode is targeted at brewers looking to repitch their yeast. 

We will cover everything from start to finish and by the end you should have the confidence, understanding and know-how to stop the dreaded pitch and ditch and start maximising the yeast you purchase. If you are already repitching your yeast, don’t drop out just yet, I am sure you will want to confirm that you are repitching your yeast correctly and that there might be a more efficient way to do it. 

Topics Covered:

• What yeast can be repitched
• How to avoid contamination 
• Forced Ferments 
• How Sensitive Is Yeast?
• Cell Viability
• How Many Times Can You Repitch
• How Many Times Should You Repitch
• When to Repitch
• Methods of Repitching
• How To assess under/Over Pitch
• What Do You Need To Do With Your Wort

Chapters 

00:00 Welcome 
00:54 Podcast Anniversary and Reflections
02:43 Introduction to Yeast Repitching
03:58 Guest Introduction: Alex Blease
04:28 Understanding Yeast and Scientific Papers
08:04 Yeast Repitching: Best Practices
11:51 Assessing Yeast Quality
15:24 Microbial Contamination and Testing
21:50 Practical Tips for Yeast Repitching
36:16 Yeast Pitching Strategies
36:57 Genetic Mutations and Yeast Adaptation
37:41 Bottom Cropping Lager Yeast
39:44 Indicators for Cropping Yeast
41:49 Methods for Repitching Yeast
51:49 Yeast Nutrition and Health
58:01 Common Yeast Issues and Solutions
01:02:49 Hands-On Learning and Workshops
01:05:24 Final Thoughts and Contact Information

🔗 Alix Blease's Contact

🔗 Chris' LinkedIn

📨 Register interest in Brew Resourceful's new AI-powered brewhouse efficiency monitoring system

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Is AI at the forefront of the next industrial revolution? And how does that affect the brewing industry? 

With me is Ankur Napa who has worked for ABInBev, SABMiller & United Breweries as a brewer and senior data analyst. 

In this episode we go cover: 

• What is Artificial Intelligence (AI)
• What current tools and systems can it replace in brewing? 
• How will this affect brewers/breweries? 
• Real-life examples of AI in brewing and how they impacted the brewery
• Future of AI in Brewing 
• Can it replace brewers themselves? 
• Ethics and data privacy of AI
• How to integrate AI into your brewery
• What does Ankur think AI should be used for in the brewery

Chapters (written by AI)

00:00 Introduction to the Modern Brewer Podcast
00:22 The Evolution of Technology and AI
01:36 AI in Brewing: Potential and Concerns
02:07 Introducing Brew Resourceful
04:29 Guest Introduction: Ankur Napa
05:23 Ankur's Journey in the Brewing Industry
10:19 Understanding AI and Data Science
18:57 AI's Impact on Brewing Processes
22:43 Future of AI in Brewing
28:42 Real-World Applications and Challenges
33:42 The Future of Automated Brewing
34:03 Can AI Replace Brewers?
34:34 The Role of AI in Brewing Decisions
38:02 Challenges and Limitations of AI in Craft Breweries
42:00 Ethics and Data Privacy in AI
47:19 Integrating AI in Breweries: Practical Steps
55:53 Sustainability and AI in Brewing
01:01:06 Conclusion and Final Thoughts

🔗 Chris' LinkedIn

📨 Register interest in Brew Resourceful's new AI-powered brewhouse efficiency monitoring system

🔗 Ankur's LinkedIn

✉️ Ankur's Email: [email protected]

🤖 IntelligentX AI brewed beer - sadly has closed, they were the definition of ahead of their time. Check out the promo video made 8 years ago. Proof of AI life before chat GPT https://vimeo.com/172395607

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Commissioning is one of the most intense, stressful and rewarding aspects of brewery management. And it is a poorly covered subject, which this episode is going to end. 

In this blockbuster episode, Chris Lewington (host) and the amazing Edina Bálint (Commissioning brewer at SSV) discuss everything you need to know about commissioning. 

Topics we cover

• Project steps of a typical craft brewery turn-key project
• Where to get your tanks manufactured 
• Steps of Commissioning
• Who from the business should be involved in commissioning brews? 
• Safety and Training
• Is there any optimisation during commissioning?

By the end of the episode, you will be ready for your first commissioning. Good luck, and if you enjoy the episode, please share it with your brewing pals, colleagues and associates.

Chapters

00:00 Introduction
00:32 The Importance of Commissioning
00:37 Chris's Major Project Experience
02:20 Call to Action for Listeners
03:05 Introduction to Brewing Trade
04:14 Guest Introduction: Edina Ballant
04:46 Edina's Brewing Journey
07:13 SSV and Commissioning Brewer Role
12:16 Turnkey Projects Explained
22:39 Commissioning Steps and Processes
32:59 The Mysterious Black Dust in Brewing Tanks
35:14 Challenges and Pressure in Brewery Projects
36:08 First Brew: Quality Specs and Commissioning
38:49 Training Brewers on New Equipment
42:02 Importance of SOPs and Customization
54:04 Optimisation and Efficiency in Brewing
59:43 Maintenance and Service Contracts
01:02:24 Final Thoughts and Reflections

🔗 Edina's LinkedIn

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Refrigeration is a part we all rely on, but how well do you know your refrigeration plant?

Do you know what refrigerant it uses? Some refrigerators contain chemicals that have a global warming potential 2500 times higher than the same weight of CO2.

And are you aware of upcoming legislation changes that will impact the craft brewing industry?

In this episode we will cover:

- Why this topic is important
- Types of refrigerant used in breweries
- Upcoming legislative changes
-  Low GWP refrigerants and refrigeration
- Demand for thermal energy in breweries

Chapters

00:00 Introduction and Episode Overview
00:38 Introducing Jan Paul and Sustainable Refrigeration
01:24 Sponsor Message: Dalum Beverage Equipment
02:40 Welcoming Guests and Reintroductions
05:46 Discussion on Brewery Cooling and Environmental Impact
08:53 Global Warming Potential and Refrigerant History
12:59 Natural Refrigerants and Brewery Case Studies
17:18 Future Regulations and Practical Advice
28:29 Synthetic vs. Natural Refrigerants
31:54 Understanding PFAS and Its Environmental Impact
34:14 Ammonia in Breweries: Challenges and Solutions
35:29 Switching to Glycol Cooling Systems
37:03 Energy Efficiency and Maintenance Tips
50:18 Exploring Alternative Coolants
55:22 Practical Advice for Brewers
01:00:28 Conclusion and Final Thoughts

🔗 Chris' LinkedIn

🫧 Recover your breweries CO2 - https://dalumequipment.com/

📧 Jan Paul - [email protected]

🆒 Max Buchner - [email protected] 

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In part 2 we deep dive into 6 essential flavours and taints commonly found in beer. After this episode, you will be able to:

- Know what they are
- How to describe them
- Where they originate from
- How to remove them (if desired)

Key flavours and taints covered:

🧀 Isovaleric 
🗑️ Mercaptan 
🧈 Diacetyl
🖌️ Acetaldehyde 
🩹 Phenolic 4EP  (Honourable mention of 4VG)
👶 Butyric Acid 

00:00 Introduction and Overview
00:49 Brewing Trade Advertisement
01:55 Introduction to Sensory with Jethro Holman
02:26 Discussing Common Flavors and Taints
03:30 Isovaleric Acid in Beer
08:12 Understanding Macaptain
17:59 Diacetyl: The Buttery Off-Flavour
26:59 Avoiding Apple Descriptions in Beer Tasting
27:54 Understanding Acetaldehyde in Beer
29:52 The Impact of Oxygen on Beer Flavour
32:49 Trans-2-Nonenal: The Papery Off-Flavour
37:18 Butyric Acid: The Baby Sick Flavor
42:06 Phenolics in Beer: Good vs. Bad
45:51 The Importance of Sensory Training
46:52 Common Mistakes in Sensory Evaluation
49:15 Final Thoughts and Recommendations


💰 Brewing Trade

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Everything you need to know on how perform sensory analysis on your beer, how to set up a sensory program and who should be involved.

Key topics covered

- A high-level view of what sensory is, what it aims to do and why is it so effective
- What are the key aspects and/or rules of sensory
- Who should be involved in sensory?
- How do you train people in sensory?
- Types of Test

Chapters
00:00 Welcome and Exciting Announcements
01:44 Introduction to Sensory Science
02:29 Special Guest: Jethro Duarte Holman
04:52 Deep Dive into Sensory Training
08:47 The Importance of Sensory in Brewing
17:57 Training and Mislabeling in Sensory
25:59 Involving Everyone in Sensory Panels
27:35 The Importance of Unbiased Sensory Evaluation
28:54 Training Your Team in Sensory Analysis
30:40 Recognising and Associating Flavors
32:02 The Role of Memory in Flavor Detection
35:57 Practical Tips for Sensory Evaluation
40:05 Assessment Types and Taste Gates
44:52 The Importance of Shelf Life Testing
47:41 Using Software for Sensory Data
52:22 Wrapping Up and What's Next


🌡️ Frigid.Cloud - The Ultimate Fermentation Control

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🧈 VDK Testing

🧪 ASBC Method

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We deep dive into key ways to progress your career both in brewing and if you want to move industry. 

Adam Mills is the host of 'Adam Makes Beer' a hugely successful youtube channel promoting professional brewing, he is also the Director of Brewing Operations at Sonder Brewing in Ohio, US. 

In this episode we discuss:

• Educational growth habits
• Personal/professional traits for success
• Developmental steps to growing as a leader

Chapters 

00:00 Introduction and Episode Overview
00:39 Recap of Episode 18: The Brewing Mystery
01:21 Solving the Brewing Problem
04:41 Shoutouts and Listener Engagement
06:03 Sponsor Highlight: Simpsons Malt
07:20 Guest Introduction: Adam Mills
08:13 Adam Mills' Brewing Journey
14:00 Challenges and Rewards in Brewing
19:39 Professional Development in Brewing
27:22 Learning and Networking in the Brewing Industry
40:05 The Power of Praise in Leadership
40:51 Effective Managerial Communication
41:50 Coaching and Developing Team Members
43:02 The Importance of Soft Skills in Brewing
45:48 Self-Awareness and Personal Growth
49:46 Parenthood and Character Development
54:29 The Role of Honesty in Management
01:01:55 Handling Mistakes and Accountability
01:08:48 Final Thoughts and Reflections

🌱 Simpsons Sustainability Report
🎥 Adam Makes Beer YouTube Channel
📷 Adam's Instagram
📨 [email protected]
💼 My LinkedIn
📷 My Instagram

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In a new one-off format, I go solo on the show and share with you all the details of a real world brewing problem to see if you can solve it.

You will get the breweries problem as it was described to me.

A full understanding of their CIP routine, their yeast and fermentation practise and the actions they took to help diagnose it.

What do you think caused the issue? And how would you solve it?

🌱 Simpsons Sustainability Report
🎥 Sustainability Without CAPEX Talk
📨 [email protected]
💼 My LinkedIn
📷 My Instagram

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