Guest post from beer sommelier, Jane Peyton
Britain's national drink, beer, is a source of national pride. Not only is this country one of the leading beer cultures, but British brewers invented more styles of beer currently brewed around the world than any other brewing nation (Mild, Porter, Stout, Imperial Russian Stout, Brown Ale, Pale Ale, India Pale Ale, and Barley Wine). British pubs are second to none, and a visit to the boozer for beer and pub grub is in the top 5 things that visitors to these shores want to do during their trip. I'll drink to that!
With such exalted credentials it may surprise people to know that there is no official day in Britain for celebrating the nations' peerless beer. People have been talking about an annual beer day for some time and all agreeing it is a good idea. But nothing happened so I decided it needed someone to say 'let's do it'. So I did. I asked Sophie de Ronde, head brewer at Brentwood Brewery, and Sara Barton, founder of Brewsters' Brewing Company and former British Brewer of the Year to join me. Together we are spreading the word in the beer world about supporting an annual beer and pub celebration to be held on June 15th and to be called Beer Day Britain. June 15th is a significant day as this is date that Magna Carta was sealed in 1215. But why is there a connection between Beer Day Britain and Magna Carta? Because ale is mentioned in clause 35 of one of the most important legal documents in history:
'Let there be throughout our kingdom a single measure for wine and a single measure for ale and a single measure for corn, namely "the London quarter"'
June 15th 2015 is the 800th anniversary of Magna Carta and there will be national and international festivities that year. Beer Day Britain is a separate celebration to Magna Carta Day in 2015 - it just happens to be on the same day but what better to celebrate such an auspicious date but with beer at the pub!
The plan is for Beer Day Britain to be 'owned' by all beer lovers, brewers, pubs, beer shops, and anyone else involved in beer or pubs and for everyone to get involved in any way they can be that arranging special events, brewing a celebration beer, hosting a beer barbeque, trying to convert a friend to drink beer, or spreading the word and the beer love. Social media will be invaluable in getting the word out, especially Twitter and Facebook. A websiteis now on-line so beerios can download an information pack, the Beer Day Britain logo to use as they want, and artwork for a beer mat or poster. See you on Twitter @BeerDayBritain and here's the making Britain's national beer celebration the best in the world!
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On 29/07/14 by Brigid Simmonds (Chief Executive)
As the Government opens bidding for the 14th round of onshore licences for shale gas, the BBPA has met with the UK Operators Onshore Oil and Gas Trade (UKOOG) Association to discuss fears that fracking, or to give it its proper name; hydraulic fracturing, may affect water used for brewing beer. There has been particular concern expressed by German Brewers about fracking and the issue has already been raised in the UK as the new Thwaites brewery will be located in an area which already has a fracking licence. So are these fears justified?
179 licences for hydraulic fracturing have been granted in the UK since 2009, despite some significant barriers to entry. Corporation tax is currently charged at 62%, although this has recently been reduced to encourage investment in drilling. Energy security is also an issue and if the predicted declines in the availability of North Sea gas by 2030 are realised, 80% of our gas will have to be imported from outside the UK. Obviously such imports do not pay corporation tax which currently contribute 1.3% of GDP.
UKOOG were quick to reassure us that the industry in the UK is highly regulated and it is only when the right protocols are in place and Government bodies such as the Environment agency and HSE are totally satisfied, that any investigation for shale gas will begin. Whilst the UK water industry is not a statutory consultee within this process, they have also signed an MOU with UKOOG to develop a closer working relationship and ensure that any potential risks to water quality as a result of hydraulic fracturing are kept to a minimum.
Once all the necessary consents and permits have been granted and agreement has been reached to start drilling, the target for the gas is approximately one and a half miles underground and typically well below the ground water level. As part of the necessary geological survey, any water used by a brewery would be identified before drilling began and the source would have to be protected. Here, the main concern is less about the target for drilling and more about water that is used during the drilling operation itself.
Drilling requires significant quantities of water and well shafts are lined and bonded with as many as three layers of steel piping to prevent any leeching of contaminants into the ground water supply. In addition to physical barriers to prevent ground water contamination, a constant monitoring process is in place, both during the drilling process and once drilling has been completed. All waste effluent is collected and removed from site for treatment by the local water provider.
Turning back to beer, over half of the UK’s brewers depend on a private borehole to supply raw water. Whilst treatment systems commonly used to generate water of the perfect quality for brewing would remove most contaminants within this supply, the BBPA will continue to monitor the progress of the shale gas industry. Water is our main ingredient and the safety, quality and consistency of supply is crucial. The meeting with UKOOG was the start of our dialogue and it was reassuring to learn that they and their members are definitely keen to work with us now and in the future.
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On 24/07/14 by Brigid Simmonds (Chief Executive)
The Small Business, Enterprise and Employment Bill, which deals with pub companies, includes clauses to outlaw the use of exclusivity agreements in Zero Hours Contracts. Whilst a number of pub companies use Zero Hours Contracts, none that we are aware of have exclusivity agreements, but it was very useful timing to be invited by Sir Brendan Barbour the Chairman of Acas to a breakfast briefing to discuss further.
We heard from a range of speakers, starting with Anne Sharpe the CEO of Acas who set the scene in talking about a-typical contracts, workers rights to holiday and sickness pay, but the practical aspects of zero hours where an employee turns down a shift and is then not offered anymore and the lack of trust that can exist with these contracts. She did point out that there is a danger that any legislation will deal with today’s problems and not tomorrows, so we need to make sure that legislation is future-proof.
Ian Brinkley from the Work Foundation and a lecturer at Lancaster University said that the share of permanent jobs of the workforce in 1993 was 79% and recent figures have shown that it is now just under 79%, so not much change here and perhaps not as much growth in flexible working as expected. The change if there is one, is that managers now control work – they decide who they need when. The number of those on Zero Hours Contracts has been revised up from 200,000 to 1.4 million and may be more. Whilst there are many more who are satisfied with these contracts than those who are dissatisfied, there is a tendency for these contracts to be offered to those who are low skilled. It is therefore incumbent on employers and employees to be aware of their rights and responsibilities.
Sally Hunt is the General Secretary of the University and College Union and spoke passionately about the misuse of Zero Hours Contracts in this sector. She spoke of a lecturer who every year only received confirmation of hours two days before term started and who had no guarantee of holiday pay during the summer vacation.
In our discussion at the end, the Universities and Colleges Employers Association countered this view with statistics that the number of people in their sector on zero hours contracts had fallen by 11% in the last year and that any figures included visiting lecturers, musicians etc. This opened the door for Acas to offer mediation!
The same was true for the second case study from Colin Angel of Homecare Association. There are 410,000 employees who work on average 21 hours a week. 50% to 75% are on Zero Hours Contracts. He blamed much of this on the price set by local authorities for the service which they feel is underfunded. The LGA took a different view and so again perhaps Acas can help!
Ian Brinkley said that he believed that if more use could be made of proper forecasting there would be no need for zero hours contracts. I pointed out that if you ran a pub in Essex last weekend with flooding there was likely to have been no one in the pub. In central London where the promised rain failed to fall; the pubs were packed. It is difficult to forecast when you are weather dependent.
Where does this leave the pub industry? The Acas policy discussion paper which you can find on their website, suggested that 11% of callers to their helpline came from the ‘hotel and restaurant’ sector by Standard Industrial Classifications. Our research shows that companies use Zero Hours Contracts, but that banning exclusivity agreements will not really affect our sector. In addition to the ban, however, there is a promise from BIS of guidance too. I think we all started out thinking that generic guidance might work, but listening to the very different issues in different sectors, it may be that more specific guidance to cover leisure and hospitality would work better. BBPA will continue to work with BIS to find a suitable solution. It is probably worth noting that a future Labour Government would go further.
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On 09/07/14 by Brigid Simmonds (Chief Executive)
Business Improvement Districts (BIDs) have existed in the UK since 2003. There are now over 185, mainly in town and city centres, where businesses fund additional services to improve and market their local area. Over £40 million per annum has been raised by local BID member businesses and they are a great example of partnership working. At a recent presentation I made in Southport to the British Destinations Association, I found that several destinations are now looking to establish Tourism BIDs (or T-Bids) -certainly something of interest to brewing and pubs.
Nottingham had the first BID dedicated to the night-time economy and although this has now been absorbed into the retail BID, nightlife in Nottingham remains a key focus. Their budget, paid for by a levy of 1% on business rate payers, raised about £260,000 a year. It supported events like the food and drinks festival; it paid for taxi marshals on Friday and Saturday nights; it introduced and supported Best Bar None and commissioned murals for vacant units in the city centre.
Tourism BIDs are slightly different. Conventional BIDs tend to be in fairly narrowly defined local authority areas. TBIDs can cover a much wider geographical spread. Normally in a BID, all businesses situated within a specific area make a contribution which is between 1% and 4% of rateable value. Whilst the contribution might not change, in a TBID the criteria can be based on footfall, revenue per available room or sales and the contributors can be defined by the type of service they provide and the sector within which they operate.
So why is this important to brewers and publicans? Well, pubs are important to all tourism destinations and third on the list of things to do for overseas visitors to the UK. A vibrant night-time economy is also important to tourist destinations, as is a range of retail and leisure outlets on their high street. Dartmoor, Great Yarmouth, Greenwich, Cornwall, Bournemouth Coastal, Birmingham & Solihull are all looking at establishing TBIDs to help them enhance their destination and make them more attractive to visitors.
Yesterday I was in Bournemouth to attend the next meeting of the Future High Streets Forum, chaired by Brandon Lewis MP, our Minister for Pubs. Business Improvement Districts form one of a suite of ways of working in partnership which the BBPA supports – so much better than a Late Night Levy!
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On 04/07/14 by Simon Jackson (Executive Director, Institute of Brewing and Distilling )
Back in 2008, a number of professors from universities around the world approached the IBD to see if they would become the co-organiser of what was hoped would become a regular learning event for young scientists and technologists working in the brewing, distilling and malting sectors.
The concept played well to the ambition of the IBD to increase its support and nurturing of young talent, particularly in the context of an overall reduction in research investment within the sectors – in this context the relevant Universities now play a more important role in original research.
University College Cork stepped up to the plate to hold the first event in 2008. It was a great success, and confirmed the need for this meeting of young talent, providing those involved with a personal development opportunity whilst also sharing knowledge and develop networks within the sectors. These networks are an essential component of an ongoing cross-industry cohort of research and innovation technologists without which no sector can thrive.
Having created the momentum, there have been subsequent symposia at the Technical University of Munich (Weihenstephan) in 2010, and at the University of Nottingham in 2012. Planning for the fourth symposium, to be held at the Catholic University Leuven, Ghent, is well advanced.
The symposia have been well supported by a number of UK universities and research institutes - and many of the participants have gone on to present their work at IBD, EBC and other conventions. Equally importantly, it is encouraging to see participants taking up roles within the sector, thereby fulfilling the objective of attracting new talent.
The fourth YSS will be held from 28th to 30th October 2014 in Ghent – full information can be found on the Young Scientists Symposium website.
The IBD is grateful to the IBD/BBPA Grants Committee for their assistance in supporting the YSS – this is providing underpinning support to the symposium, as well as a number of grants for young scientists and technologists from across the British Isles to attend.
BBPA members should be aware that a bursary is available for staff that would be interested in attending the conference. The deadline for applications is 31st August.
For further information about the symposium or bursary please contact firstname.lastname@example.org
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On 01/07/14 by Brigid Simmonds (Chief Executive)
Good recruitment, training and retention are key objectives for all members of the BBPA and this was very much the theme of the recent round table with Esther McVey MP, the Minister for Employment at the Department of Work and Pensions.
DWP are responsible for JobCentre Plus and we know from our Jobs Working Group that companies have variable success with local offices. BBPA has been working with DWP on helping JobCentre Plus understand our industry better through ‘Hospitality Works’ a series of phone-in’s, where BBPA members explain our sector and who we are looking to employ. The most recent two sessions were in London with Youngs and in Scotland with Maclays.
Whilst we are a long way from full employment in the UK, most external evidence suggests that there is a reduction in the number of people looking for work which will in future make the competition harder and recruitment policies more important. We heard a presentation on ‘The Good Recruitment Campaign’ which is being led by the Recruitment & Employment Confederation. They are looking for companies to sign ‘The Good Recruitment Charter’ which covers recruitment practice including youth employment through the provision of apprenticeships and traineeships. There is a pledge about feedback to candidates and making sure this clear and specific to the person. If you are interested in becoming a signatory see www.rec.uk.com
Some industries are struggling with an ageing workforce. The Hire Sector is one of these and so they signed up to an scheme called LifeMaps in partnership with the Army for a group of long term unemployed young people. The Army were looking for reservists and the two weeks of training revolved around teamwork, leadership and problem solving as well as an overview of the hire sector and tool and equipment appreciation. As a result Jewson offered three an apprenticeship.
We are making our own industry overtures to those military personnel scheduled to be leaving the armed forces in the next twelve to eighteen months. The BII is working with Arrochar Associates who are the only training provider specifically accredited to offer MOD-funded hospitality training to serving personnel as they think about a career in licensed hospitality. The two organisations teamed up last week to exhibit – alongside Everards – at a regional event in Oxford organised by British Forces Resettlement Society – for hundreds of potential candidates.
We need to put our best foot forward as an industry to appeal to our potential workforce of the future. Our Pub Chefs film, which was welcomed by the Minister as timely and relevant, is part of a broader industry effort to challenge negative perceptions of our industry and showcase the range of opportunities available. As the economy picks up, that job becomes all the more important.
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On 24/06/14 by Mark Tettenborn (Policy & Statistics Officer)
The BBPA has published Annual Barrelage Survey results for 2013. The Survey showed the total beer market down 0.1 per cent on 2012, with a 3.4 per cent decline in on trade sales and a 3.5 per cent increase in off trade sales.
Over the full year on trade sales accounted for 50.8 per cent of the total market with off trade sales making up the remaining 49.2 per cent. It remains to be seen whether 2014 will see off trade sales overtaking on trade sales.
Sales of lighter beers (beers between 1.2% and 2.8% ABV) continued to grow in 2013. Lower strength beer duty, introduced in 2011 and offering a 50% duty reduction for beers of 2.8% ABV or below, as well as growing consumer demand for a lower strength alternative, are likely to have contributed to this strong performance.
Cask ale sales were up, achieving their highest market share since 2002. Another standout performer was premium bottled ale, which continued its long trend of growing sales.
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On 20/06/14 by Sophie McIntyre
BBPA is delighted to announce that the host for this year’s BBPA Annual Dinner and Awards will be the famed comedian, novelist and broadcaster – Sandi Toksvig.
Sandi placed her feet firmly in the arts and entertainment world early on. Whilst studying at Cambridge University, she wrote and performed at the legendary Footlights, where contemporaries included big names such as Stephen Fry, Hugh Laurie, Tony Slattery, and Emma Thompson.
Since then she has gone on to become a well known face in the world of British entertainment and was recently awarded an OBE for her services to broadcasting. She currently presents The News Quiz on BBC Radio 4; is the new presenter of 15–to-1; and, often appears as a panellist in comedy shows such as Call My Bluff (a regular as a team captain), QI and Have I Got News for You, Mock the Week, I'm Sorry I Haven't A Clue, and Whose Line Is It Anyway?
She has written more than twenty fiction and non-fiction books for children and adults and contributes regular columns to Good Housekeeping, the Sunday Telegraph and the Lady. In October 2008, she published Girls Are Best, a history book for girls and in 2009, her collected columns for the Sunday Telegraph were published in book form as The Chain of Curiosity. In 2012, she published her latest book, Valentine Grey, a historical novel set in the Boer War.
In addition to her contributions to arts and entertainment, she is a renowned campaigner on rights related issues - particularly gay rights.
We are, as you can imagine, very excited to have our awards compered and presented by such an eloquent wit and widely respected character. As you know, The BBPA Annual Dinner & Awards event brings together the leaders of the British brewing and pub sectors along with industry suppliers and stakeholders. Following on from last year’s success, this year’s awards look set to be highly competitive and, given this year’s host, the evening promises to be particularly entertaining.
If you are interested in sponsoring this event or booking a table, please contact Sophie McIntyre on 020 7627 9155, email email@example.com or have a look online
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On 13/06/14 by Steve Livens (Policy Manager - Product Assurance & Supply Chain)
When is an ingredient not an ingredient…when it’s a novel food, of course!
Let’s be clear, natural ingredients remain part of the long and distinguished heritage of beer. It is a heritage that reaches back to soaking discs of unleavened bread with water in clay jars to create what was likely to be the earliest form of beer. Today, brewers continue to reserve the right to be an inventive bunch, always coming up with new, wild and crazy combinations of ingredients to lay down the gauntlet of taste and aroma to the unsuspecting consumer!
However the use of ‘natural’ ingredients is becoming something of a grey area and in this way, on behalf of one BBPA member, I recently found myself immersed in the murky world of food ingredients. Principally, regarding what constitutes an ingredient. When is an ingredient no longer an ingredient or worse even a ‘non-food’ and far more terrifyingly than this, when does an ingredient becomes a Novel Food. Or as I like to think of it, the ingredient equivalent of a zombie!
As part of an ongoing, broad interest in producing ‘heritage’ beer styles, brewers have shown a keenness to experiment with the use of ‘heritage’ ingredients. These are ingredients, usually derived from natural plant sources, that have been in wide spread use in the past but are perhaps less well known or used today. A typical example being that of gruit, a mixture of herbs, spices and bittering plants such as bog myrtle (myrica gale) which was in widespread use before the introduction of hops to Britain from the Netherlands around the 14th Century.
However, it seems that what Europe gives with one hand it takes with the other and an issue with the use of heritage ingredients, such as bog myrtle, becomes clear when one considers the Novel Food and Novel Food Ingredients Regulations (EC 258/97). Specifically, the European Commission ‘considers foods and food ingredients that have not been used for human consumption to a significant degree in the EU before 15 May 1997 novel foods and novel food ingredients’.
Under this premise, any such ingredients that have not been officially ‘approved’ for use since 1997 potentially require authorisation before they can legally be used for food production! Such authorisation is required primarily to show that the ingredient in question is safe for use, but also to corroborate any claims that may be associated with its use. Approvals are made on an EU wide basis and helpfully there are no definitive, approved lists!
Thankfully there is a ‘but’, if albeit a somewhat grey one! EC 258/97 is not predominant as a Regulation and in the case of a food ingredient that is used as a flavouring, whether in significant use before 1997 or not, this then becomes subject to the EU flavouring Regulations (EC 1334/2008).
Brewers wishing to use ‘heritage’ ingredients now have two options. Firstly and more definitively, demonstrating that an ingredient has been in significant use (Commission guidance on definition of ‘significant’) prior to 1997 obviates Novel Foods Regulations. An alternative is to satisfy the definition of a flavouring in EC 1334/2008.
Thankfully, using the definitions in EC 1334/2008, most plant based ingredients that are used, like hops, for the purpose of providing either or both flavour and aroma appear likely to fall within the definition of a ‘flavouring preparation’. As such the ingredient in question is not present in the final product or is removed from the process during production and for which the physical processes of either heating or steeping are used to extract the necessary compounds for aroma or flavour. As for all food producers, there remains a requirement for brewers to be sure that any ingredient they use will not endanger public health. However, in many cases, showing use in other foods can be sufficient for this purpose.
Needless to say, as with most regulations that emanate from Brussels, there is ever a healthy mix of confusion and uncertainty. The recent Consumer Food Information Regulation being a case in point! However, in the case of Novel Foods BBPA is also now working with the FSA, who profess to also be suitably confused, to raise a point of clarification with the Commission over where ingredients may fall between Novel Foods and Flavouring Regulations. We hope that this will result in some further clarity and not least to ensure that the spirit of diversity and creativity that underlies the brewing industry is not stifled.
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