Brewiks Microbrewery Equipment User Guide

Brewiks Microbrewery Equipment

Want to get more beer out of every batch you brew? Want Microbrewery Equipment that delivers results? The answer is Brewiks but you also need to know how to use the Brewiks microbrewery equipment to its full potential.

Case Study of Brewiks Brewery;

Kevin McLaughlin has been our Head Brewery at Hillstown for over a year now. He has been able to consistently maximise output of each batch brewed to ensure we are utilising the maximum potential of the Brewiks Equipment we have.

Brewiks Microbrewery Equipment; two Brewiks 500 systems
Brewiks 500

If your going to make your Brewery a success you need to maximise output, because that means more money from sales

Like the idea of packaging more beer per batch? Then checkout how Kevin uses 20% extra malt in the mash and then dilutes the batch at the whirlpool stage with extra water ensuring full fermenters.

As a result you package more beer for less labour and maximise profits. Above all its critical that you use your equipment to its full capabilities. For example on a typical brewday see below:

Brewiks Microbrewery Preparation

  • Fill kettle with required volume of water.
  • Set desired temperature on the control panel.
  • Switch on elements (setting: PID and Normal)
  • Open mixing inlet and mixing outlet valves and switch on pump at 100% to speed up heating.

I like to preheat the strike water the night before to save time on brewday. I heat to 10-15 degrees C higher than strike temp (depending on ambient temperature) it drops naturally overnight for mash in

Brewiks Mashing In

  • Ensure strike water is at desired temperature.
  • Mixing inlet and mixing outlet valves should be open.
  • Pump is on and at max power (100%)
  • Add water treatment if required.
  • Slowly add the grain (mixing manually with the mash paddle when required)
  • Check mash temperature and record mash in start time.

I always mash for 1 hour with the mixer pump on max, this ensures maximum starch conversion and prevents “hot spots”.

Brewiks Mash transfer

  • Firstly, check all valves on lauter tun are closed and false bottom grid is in place and level.
  • Turn of heating elements.
  • Connect medium hose from outlet valve to whirlpool valve.
  • Pump should still be mixing at 100%
  • Open whirlpool valve and then outlet valve.
  • Rinse down the sides of the kettle periodically during transfer to remove any remaining grain.
  • Mix until mixing arm is exposed, then close mixing outlet.
  • As the last of the mash is transferring, rinse and remaining grain down the mixing inlet hole.
  • Once transfer is complete, close outlet valve and switch off pump.
  • Rinse down kettle until the base is covered.
  • Now open the mixing outlet valve and switch on the pump at 60% for a few seconds. This will flush out any remaining grain from the mixing arm.
  • Close mixing outlet valve and open outlet valve and transfer the remaining mash.
  • Close all valves and disconnect and rinse hose.

I like to presparge before beginning transfer, just enough to cover the false bottom, this helps build and even grain bed. 

It’s very important to ensure that you continue mixing during the transfer, this will help prevent any blockages. 

If the mash is light, it is possible to close the mixing outlet intermittently for a minute or so at a time, this can reduce transfer time slightly. 

Brewiks Microbrewery Wort transfer

  • Give the mash a mix with the mash paddle and allow it to settle for 5-10 minutes.
  • Connect the water supply to the sparge heat exchanger and the sparge pipe to the mash tun to begin sparging.
  • Attach the medium hose from the bottom valve on the mash tun to the inlet valve.
  • Fit the small hose to the outlet valve and loop it into the kettle.
  • Open the bottom valve and the inlet valve, ensuring the mixing inlet is closed first.
  • Open outlet valve and throttle the mixing inlet valve open slightly for a second or two to purge any air from the pump.
  • Place a coarse hop spider in the base of the kettle and loop the small hose from the outlet into it.
  • Now with the pump at its lowest speed (60%) switch on and begin transferring.
  • Transfer slowly by switching the pump on briefly for a few minutes and then stopping.
  • Once the base of the kettle is covered, switch on the elements with temperature set to boiling.
  • Continue transferring until desired volume is achieved.
  • Begin mixing by closing outlet and inlet valves and opening mixing inlet and mixing outlet valves, switch on pump at 100%
  • Disconnect all hoses and rinse out.
  • Shovel out spent grains and remove false bottom from mash tun.

This is a vitally important stage of the brewday and shouldn’t be rushed!! 

If the transfer stalls the grain bed can be reset and the process continued. 

To shorten the time to boiling temperature I like to mix the wort in between transfers. 

Brewiks Microbrewery Equipment Boiling

  • Continue heating on boil setting with pump on 100% until the wort temperature reaches mid to high 90s.
  • At this point switch off the pump and watch for a rolling boil to start.
  • Connect water hose to the condensing flue.
  • Record boil start time and add hops as recipe dictates.
  • Monitor boil and watch for boil overs.
  • If it looks like a boil over is likely, briefly switch off the elements and turn on the pump to mix.
  • When boil time is up, switch off elements.

If you are having issues with boil overs, you can lower the boil temperature by pressing all the F buttons (F1,F2,F3,F4) simultaneously and changing the preset boil temperature (usually between 110-120°C). This is particularly useful with high gravity recipes where boil overs are more likely. 

To get the maximum volume from each individual brew I back dilute by increasing my grain bill and by 20% and adding 20% extra water at the end of the boil. 

Brewiks Microbrewery Equipment Whirlpooling

  • After boil connect medium hose from outlet to whirlpool inlet (again ensuring all valves on lauter tun are closed)
  • Ensure mixing inlet is open and mixing outlet is closed.
  • Open outlet valve and whirlpool valve and begin transferring with pump on at 100%
  • If you have a whirlpool hop addition, add it to the lauter tun now.
  • Once all wort is transferred, rinse any remaining wort and hop residue out of the kettle.
  • Fill base of kettle with water and clean the mixing arm the same way as at the end of the mash transfer.
  • Switch off pump, close all valves, disconnect and rinse hose.
  • Remove condenser and lid, and clean them and the kettle. Replace after.

I try to allow the wort to settle for as long as possible before moving onto the next step (20+ mins)

If you are doing a hop stand addition, simply wait until wort cools to the appropriate temp and add hops directly to the lauter tun.

Brewiks Cooling and transfer to fermentation tanks

  • Connect the short hose from the outlet valve to the hot wort inlet.
  • Attach the medium hose from the inlet valve to a bucket of clean water.
  • Fit the long hose from the cold wort outlet to a drain.
  • Open inlet and outlet valves, ensuring mixing inlet and mixing outlet valves are closed.
  • Turn on the pump at 100% and flush out pipework with the water in the bucket (topping the bucket up as it empties)
  • Add non rinse sanitiser to the bucket and loop the end of the long hose from the cold wort outlet back into the bucket.
  • Cycle the sanitising mixture for a few minutes and then switch off pump.
  • Connect the medium hose from the inlet valve to the side bottom valve.
  • Turn on the pump at 60% and run until you see wort coming from the end of the long hose.
  • Spray sanitiser on the bottom valve of the fermenter and connect long hose from cold wort outlet to it.
  • Connect a 3/8″ pipe from the vent pipe of the fermenter into a bucket of water, this will act as an airlock.
  • Connect the mains water supply into the cold water inlet connection. Using a short length of hose, loop back from the hot water outlet connection back into the kettle.
  • Now take a wort sample for testing from the lauter tun side valve.
  • Begin transfer, monitoring cold wort temperature and adjusting pump speed to get the desired temperature (higher pump speed equates to a higher transfer temperature and reversely a lower speed will lower the temperature)
  • Continue transferring, regularly checking the transfer temp and the volume of wort left in the lauter tun.
  • Monitor the sight glass until you see trub flowing then close valves
  • Disconnect all pipes and clean down.
  • Check temperature of wort in the fermentation tank is correct and pitch yeast.

I like to transfer a degree higher than the required fermentation temperature, remember it’s always easier to lower the temperature a degree or two than it is to raise it.

The brewiks comes as standard with an analogue temperature gauge on the cold wort outlet, personally I have replaced this with a digital temperature prob and I get a more precise reading and can react quicker to variations in transfer temperature.

Pressurised Brewiks Fermentation Tanks

  • Set controller to “Col” and set fermentation temperature
  • Monitor the fermentation process over the next few days and take regular samples of the gravity.
  • When gravity reaches 6 points from the target final gravity, close the airlock, natural carbonation then takes place and as a result produces a softer mouthfeel
  • Keep a close eye as the pressure increases over the next 12 hours.
  • Monitor fermentation until complete then lower the temperature to half and maintain for 24hrs.
  • Now crash cool by setting the temp to -1°C.
  • After 48hrs of crash cooling you can drop the yeast out of the bottom valve.
  • Continue conditioning, monitoring taste and test carbonation throughout. We use a taprite carbonation tester

If your interested in learning more we have brewdays once per month at our production facility and the Brewiks Microbrewery Equipment can be found here: https://www.geterbrewed.com/brewiks-equipment/

Brewiks Microbrewery Start Ups

We have been having a flurry of new Brewiks systems being ordered and installed in the last few weeks.

Last week we delivered a new Brewiks 200 to Halewoods in Liverpool, this week we had a Brewiks 300 dispatched and on it’s way to Holywood in County Down for a new start up called Modest Brewery and we have just installed a new Brewiks 200 system in Derry County Londonderry for a new brewery called Rough Brothers.

Geterbrewed are passionate about building long-term relationships with their customers. We own our own brewery so we fully understand what it takes to set up and run a commercial brewery.

Equally we also understand the scale of the investment and we really do appreciate it when brewers choose to work with us and the Brewiks team.

What I love about Brewiks is that it is a true “plug & brew” system and it can be pushed to produce some serious volumes of beer.

The build quality is first class, hand built in Slovenia with an experienced team.

When you start a craft brewery you need to be able to consistently produce a quality beer, you have to be able to rely on your equipment to produce the best  beer you  can make.

Brewiks microbrewery set ups are the perfect option for small scale start up breweries and brewpubs. We can then build adapt and grow with you as you use your revenue to expand.

Geterbrewed have designed add ons for budget friendly packaging of kegs and bottles under pressure. We have learnt how to make these systems work efficiently and effectively to allow our brewers to be profitable and grow

If you are a Brewiks customer, we talk about you becoming part of the Brewiks family,  that’s a great asset to have, need a spare part quickly to continue production, we have it. Need technical support we provide it free of charge, need access to the most after hops in the brewing industry we have them. We give all our Brewiks customers the highest discounts on ingredients as we want you to succeed. We will spend time training you on how to use your system so you can brew with confidence.

The Brewiks team are genuinely passionate about the brewing industry,  now with hundreds of units throughout the globe Brewiks are recognised as a world leader in this size of system

If your interested in starting a small microbrewery or brewpub then come and spend sometime brewing on one of our machines, you will see first hand why Brewiks are the best option .

 

 

Brewiks Microbrewery Equipment

Geterbrewed have built a solid relationship with the Brewiks Team and we are very proud to distribute the range of Brewiks Microbrewery Equipment throughout Ireland and the UK

Brewiks Mix Mashing Vessel

We genuinely regard our Brewiks customers as being part of the Brewiks Family, I don’t say that as a sales pitch, we are in the business of building relationships with the brewers that trust us with their money for a Brewiks Microbrewery, our friends that run the Brewiks factory are creating a global brand recognised as leading the way with innovative technology and strong and robust equipment, they want you to be treated like family.

It’s in our interest to make sure that your dream of owning your own brewery becomes a reality and that it is also a success. We have the in house experience and talent to help at every step of the way, we have our own brewery so we know what it takes to make a brewery a success, we also only use Brewiks equipment in our own brewery and we have been pushing that equipment hard for years now.

Brewiks Microbrewery Equipment

Running your own brewery isn’t easy but it can be very rewarding. Geterbrewed feel we now have the abaility to offer complete packages, these packages look at all aspects of the brewery, from recipe development and water profiles right through to being able to offer bottling and kegging solutions. We also offer special pricing structures on your ingredients, that means access to the best pricing on malt, hops and yeast.

So why Brewiks?

To me that is simple, its impressive brewing equipment and that is backed up with the volume of packaged product being higher than competitive brands, why is this so important, in my opinion this is the key to success as you need volume packaged product to ensure your revenue and margins are high enough to allow you to grow your business. So if you wrote a business plan on having 500 litres of packed beer per batch at a high abv then we deliver that!

The Brewiks equipment is plug and brew, very minimal set up costs in terms of preparing the location for the equipment

The ability to produce high abv beers, the Brewiks systems have been specifically designed to allow you to brew high volume beers

Easy to Clean – this saves on time and labour costs

Speed of use, ability to double brew and save energy costs by recouping the warm water from cooling the first batch to allow you to mash in the second batch. Its possible to double brew in 10 hours

Reliable Equipment – we have been double brewing on the Brewiks 500 system for years now and the only issue we have encountered is that we need to change the pump seal kit.

Brewiks Add Ons – We can now provide cooling systems at discounted rates to regulate the fermenters temperature, we have designed small 5 head bottle fillers that can attach direct to the Brewiks fermenters, we have designed in house kegging and pumping kit to attach straight to the Brewiks FV’s so you can fill kegs under pressure

Brewiks Pressurised Fermenters

Geterbrewed make the set up process easy, we help with site visits prior to ordering equipment and ensure we are on hand to commission the equipment and provide on site training to get you started. We are available for ongoing help and support and we have a team of talented staff, from technical brewing help to industry experience on distribution channels and route to market.

Talk to us if your interested in starting a microbrewery or brewpub we have lots of solutions

Email: info@geterbrewed.com

 

 

 

The Irish Brewing Industry

We love what we do and we want to help grow the Independent Craft Beer Movement in Ireland, our thought on how we can help is to put the beer first.

To put the beer first we need to help brewers make the best possible beer they can, Geterbrewed try our best to source and supply the best possible ingredients possible. We have started to distribute brewing ingredients to the majority of the breweries throughout Ireland, we now want to use the connections we have to provide technical support and further education.

Our first brewing seminar saw the following talks, I’ve attached all the slide shows for reference ;

Wild & Sour Beer Science or Art? by Robert Percival

https://www.geterbrewed.com/pdfs/WildSourBeer.pdf

Base & Speciality malts and the flavour impact by Colin Johnston

https://www.geterbrewed.com/pdfs/GeterbrewedIrelandSeminar.pdf

Process tips & tricks in Mashing & Boiling by Carl Heron

https://www.geterbrewed.com/pdfs/MashingBoiling.pdf

Yeast Flavour & the Evolution of beer Styles by Robert Percival

https://www.geterbrewed.com/pdfs/SeminarYeast.pdf

The Old & The New Getting your best from your finings by Sarah Young

If you have recommendations for what you would like us to cover in our next seminar please drop us an email at info@geterbrewed.com

Thanks for the support, we genuinely appreciate it

Jonathan

Brewiks 1000 Review

So I landed in a snow dusted airport in Slovenia to a cool minus 13, I’m brewing on the new Brewiks 1000 in Maiester Brewery and I’m getting a lift from the airport by Damir the owner of the Brewiks brand.

I have got to know Damir and his family well since we meet them a few years ago, I love that the extended family all work together in harmony. They have a wealth of experience amongst them and we have built a strong and solid relationship, I know the Brewiks brand is world class as we have a Brewiks 200 and 500 litre system in our showroom but I was eager to test the Brewiks 1000

The short journey to the brewery allows Damir and I to have a good chat about his exciting new plans, I’m greeted at the brewery with the dull sound of the sub woofer belting out tunes , the aroma of freshly milled malt and a few friendly smiles from the brewers. The new Brewiks 1000 is an impreasive sight i thought ‘What a day to be alive’….read on as we brewed a double batch

We mashed in via an auger which came through the wall from the malt room, it was good to see a hose lock water connection port to moisten the grain as it enters the mash tun and to ensure the auger remains hygienic

So after we mashed in it gave me the opportunity to discuss with the brewers what it was like to upscale from the Brewiks 500 litre system to the new Brewiks 1000, right off the mark he said it’s easier and the best bit is the mashing and lautering works better. He talked about a better clarity of wort, I explained that we had added an underback to the Brewiks 500 system that we had and it made the clarity much better. The head brewer explained generally all the brewers felt it made alot of improvements and was easier to use, the only negative they said was the hop revolver it allowed direct steam to release when opened but they had already found a work around and added via the glass lid.

I noted the guys had added a hop filter between the pump and the heat exchanger and they said it was an added extra that the Brewiks team made to prevent the heat exchanger getting blocked with hop debris . They also explained that initially the heat exchanger was a little too effective and they had to slow the pump speed but now they have found a workaround, they changed the cold water flow hose diameter to 25mm from the hose lock tubing and add a ball lock valve to allow them to control the flow, so the pump speed is set to 80% and the flow restricted using the ball valve and it chills a 1400 litre batch with ease.

The turnaround time from the first batch to the second batch was 30 minutes and the hot water generated from cooling the first batch was used to mash in with the second batch, an impressive 5 hour brew time for the first batch also, so I started to try and find problems as so far it seemed to good to be true, so wanting to give an impartial review I found an issue , it needs a light in the inside of the boil tank and lauter tun. I was slumming it with a torch and although I’m scraping the barrel to find an issue it was one.

The touchscreen brewing technology with live time diagnostics including all temperatures and live power usage rates may seem intimidated but it was very simple to operate , i have to admit it did seem too simple to me and I kept thinking I had missed something but it genuinely makes it simple to operate.

The pump speed can be changed at the touch of the button as with the smaller models and the stepped platforms make over seeing the brew insanely simple.

As the first brew of the day completed I enjoyed some pizza delivered to the brewery and a pint of IPA straight from the fermenter, Slovenian hospitality is always awesome .

During the second mash in for the 2nd brew of the day I noticed the mash temperature drop as the malt was augered in , I got the boiling button and the temperatire shot back up rapidly, I flicked it to reservoir heating one degree out and it stopped bang on target mash temperature. A simple moving of hoses and I’m connected up for transfer to the lauter tun.

The brewiks boost heating system is a beast of a machine it heats 1 degree in one minute. So when we transferred to the lauter tun, lautering took half an hour, yep I couldn’t believe it either, so visually it has been manufactured robustly to allow for vacumm layering but that was designed for an hour and half of lautering yet it didn’t need it.

The system brought the wort to a vigorous rolling boil and the steam was maintained with the condenser and adding the hops was simple, we whirlpooled and the brewers explained that after whirlpool they let it settle for 10 minutes before they commence the transfer from the kettle to the heat exchanger, the key here is to avoid excess bitterness in your brew is to simply have all your pipes connected prior to commencing the transfer.

Effiency was 95% and when I challenged that with the brewing team they said a bad efficiency rating would be 90%. This system is built to last it oozes simplicity and works effectively and efficiently I was impressed!!

So if a light gets added to the next model and wheels to the steps for ease of cleaning this has to be the best system on the market for anyone considering a 10hl or 20 hl brewhouse.

Hop Farming – What’s it Like?

Hop Farmer Get Er Brewed
Hop Farming – What it’s like to be a hop farmer

Geterbrewed receive many emails from local guys interested in starting a hop farm but lets face it we don’t have the climate in Northern Ireland, we source our hops from a wide range of sources, some from hop merchants and some direct from the hop farmers. We buy hops from American , Europe and Australia, we focus on quality, traceability, consistency of supply and then cold storage and the correct handling and packaging. But what about the hop farmer, does anyone think about their imput to the Craftbeer Industry

I want to highlight one hop farmer in particular, my friend Mihael from Slovenia, we have became great friends as a result of the hop business and we have really pushed Slovenian hops in the UK & Ireland collectively. In my opinion the current issue with the use of hops is that many home brewers aren’t experimenting with different varieties, they tend to use a lot of recipe books and as many of the homebrew books are written in America they specifiy the use of American hops, so lets step out of that safe textbook recipe and try something that will produce a truly unique beer, we brewed a collaboration brew with a Slovenian Brewery using only Slovenian Hops and it was really excellent. Look out for it ‘Three Bad Bears’ Hillstown Brewery & Lobik Brewery Collaboration

I have got to know Slovenian Hops well in the past few years and Mihael and his family are driven to acheive perfection, they work ethic is clear when you visit and I have to say they always impress me, the very farm yards and kilns are spotless clean, they are genuinely passionate about their business. I’ve asked Mihael a few questions and noted his answers to help highlight to you what it’s like to be a hop farmer, read on…

1. What is it like being a hop farmer and what made you get into hop farming?

We are a third generation hop growing family, my Grandfather and my Dad got into growing hops primarily for economic reasons. The region that we live in has been growing hops since the 18th century but due to the impact of the hop market and worldwide hop trade the volumes can come and go. After Yugoslavia fell apart we lost a large market percentage but with the current European Union we have been able to export hops, we are passionate about the quality we want to grow the finest hops we possibly can , we are not driven by price we want to focus on quality

2. Does the region that you live in produce a different quality hop to other regions within Slovenia?

Due to Climate change the growing region has started to become more and more important, we are blessed with our location and we can grow some beautifully impressive hop varieities as do our friends and colleagues. We work very closely with a collective of farmers in our area, we are constantly striving to bring better results.There isn’t any set scientific stats to suggest that the hops in this region are better than other parts of Slovenia but when you look at the hop analysis and you see alpha acids and oil contents at a 20% higher rate comparing to other regions then we are thankful for our location. There is alot of factors that impact each individual region, for example daily maximum temperatures during maturation of the crop, pest and disease management and harvesting at the correct time and following a low temperature drying base.

3. Many Irish and UK brewers regard Slovenian Hops as being used purely for bittering, what have been the recent developments been in flavouring and aroma hops?

I wouldn’t say that we have been regarded as good in bittering hops ever? It is perhaps a misconception and I would like to see that opinion change. We don’t have high alpha acid varieties in our portfolio of hops. Historically some German Magnum hop plants were used to breed Slovenian Dana which has roughly the same alpha acid range. Slovenian Hops have a strong reputation for Aroma and Noble aroma hops. Varieties like Aurora, Styrian Golding, Bobek and Savinjski Golding are dominated in our fields. Since the worldwide explosive interest in Craft Beer the Slovenian Hop Institute has tried to breed varieties that are more attractive for the Craftbeer sector. You will see an example of this research already in the marketplace with the variety “Wolf”, it is also perfectly rounded bitterness with high alpha acids for bittering. Checkout the new varieties Styrian Cardinal, Styrian Dragon and Styrian Fox.

4. What way does the year get broken down in terms of hop farming?

Our hop farming schedule is from middle of March til November. The ground works required during Spring come with high labour costs. We need to clean the fields from wooden parts of the zhizomes, stringing of new wires. The Twining of the hops takes place during May/June. During the peak growing season we try to keep the fields clear of weeds, in doing this we are not using any chemicals or the popular choice elsewhere to use Glyphosate preparators. We focus on proper mechanical processes instead of chemicals.

During the July/August period we are checking constantly to manage diseases, we are fighting against all kinds of mites and moulds, to provide a healthy crop on occasion we do have to use some agricultural products to keep the plants healthy to produce cones full of aroma. Infected hop cones have many disadvantages or bad smells in your beers if this isn’t cared for.

At the end of August we commence the harvest, this is when we work the longest hours. There is a wealth of information and scientific papers of when to commence the hop harvest but in reality we rely on our pinch of instinct and lifetime experiences. The most crucial part in the harvesting window is hop drying…Never more than 58 degrees celcius and it has to be carried out as quickly as possible. We ensure that a huge amount of hot air is blowing through a few layers of hops. There is an old proverb “The more you can smell around the barn the more you lose at the end”

After the drying process in the kiln we re moisten the hops which keeps the product stable while we pack them.

5. Hop Farming is one of the most difficult choices to make in farming, do you focus solely on hops or do you farm anything else?

We are 100% focused on hop farming. Since we don’t strive to own anymore property or land we try to maximise the output from our current fields, this isn’t an easy task but it is enough, at the end of the day we reach the point where all the work is still a joy and a pleasure.

6. What size is your hop farm?

We are around average for Slovenia, working slightly below 15 hectares

7. How long does it take to grow hops?

After we put the rhizomes into the soil it takes up to three years until they reach full maturity, this changes depending on the variety you grow but usually its a 3 year average.

8. Is it difficult to grow hops? What are the challenges?

It depends, if you have a goal and see yourself in a ten year timeframe, taking into consideration what you want to be and what you want to bring to the market, then its a really rewarding and nice job. We feel the proudest when our customers give us proper feedback. Sometimes it isn’t always positive, buy hey, that gives us a new goal, to improve ourselves.

The single biggest challenge…. the weather! In the past this didn’t have the same impact there used to be a good solid average yield. But in the last ten years things have really changed, we are constantly breaking temperature records, participations variations during the growing season are problematic. We can cope with a few months of dry hot weather as we can irigate but hail stones….we can cope with the damage they cause

9. How long can you keep hops?

In proper conditions, up to four years

10. How do you recommend hops are stored?

On the lowest temperature possible, perfect scale is from 0-5 degrees and nitrogen flushed foil bags to avoid any oxidation

11. What is you preference for brewers to use, pellets or leaf?

Brewers often explain to me that with the cones they get much more aroma but they lose more with the green matter, we are happy to supply either hop cones or pellets. European brewers mainly uses pellets for a heap of positive reasons

12. Have you ever smoked a hop?

Licking your fingers during the harvest is brave enough, so smoking is really not needed

13. What is your favourite hop variety?

From a hop farming perspective , its Aurora. Its resistant to many diseases and its always consistent plus brewers love it

14. What predictions do you have for the future of hop farming?

Like I already mentioned before the weather is becoming a huge factor but there is lots of other issues we are facing. Labour costs are going up and we want to have happy people working for us in our fields, at the end of the day they bring in the crop, their impact is huge on the finished hop product.

In the other hand, the civilised society look down on hop farming as an ugly industry but overall we are one of the most precise and advanced branches in agriculture. We don’t do anything from our own instincts, every little thing is planned, forecast and trackable, we want to protect our environment like it is for the future generations.

“The main players in shaping the hop industry are the you the brewers. I’m asking you to take a look at what you are doing with the craft brewing industry, all of you are talking about the famous C varieties, I challenge you to try something old, something traditional, expand your portfolio and don’t be afraid to look for something new. We are here for you, striving to grow only the finest quality hops and predict your needs accurately be realistic. Regardless of the crop the brewing business should be solid and stable through the whole chain.”

Starting a Microbrewery in Ireland

Starting a Microbrewery in Ireland

Geterbrewed have successfully established themselves as a one stop Microbrewery shop, from the installation of the equipment to the ongoing access of the finest ingredients, including malt, hops, yeast, finings and clarification products. We have installed both Speidel Braumeister Microbreweries and Brewiks Microbreweries in Ireland.

We proudly distribute for Brewiks & Speidel and as we have our own Microbrewery and first hand experience of what it takes to start a brewery in Ireland, we have a wealth of knowledge that means we can advise you correctly on the set up costs and how to make your brewery a success. We have qualified brewers that have degrees in brewing and distilling and consultants that we can use to provide help with everything that is required.

Geterbrewed can save you a lot of time as we have researched the brewing industry in Ireland and can effectively advise on what the best option is for you, we assist with site visits and the installation process, we have plug and brew options that make the start-up very easy. With the talented team we have working with us full time we can provide a first class service, the follow up service we offer is what makes us successful, speak to the brewers we have helped previously, we go above and beyond for our microbrewery customers

Points to Consider before you start a brewery?
  • Size of brewery
  • Licensing laws & what applications are required
  • Locating Premises & ensuring it is suitable for planning permission and Health & Safety
  • Planning the site – Size, Power, Drainage
  • Recipe development & Ingredients
  • Water treatment – this is critically important in making the best beers
  • Packaging – bottling & kegging
  • Regulating fermentation temperatures
  • Distribution & route to market
  • Training for the brewers, staff required
  • Financing the brewery, is it via Loans, Grants or Investors

Geterbrewed will guide and support you through the whole process if you are working with us for you Microbrewery project

What size of brewery are you considering? We highlight 4 options
1. Brewpub – 200 Litre system brewing beer for sale on the premises
2. Microbrewery – 500 Litre System for distributing beer via trade to both on and off sale in your locality
3. Microbrewery – A 10HL or 20 HL system for professional medium scale distribution, for distributing throughout the country and looking at export opportunities for future growth
4. Contract Brewing – Have another brewery make your beer, this can be an initial option with the aim of leading to owning your own brewery

The dream of running your own brewery has to be backed up with a business plan that sets out your aims from the start, so we suggest you choose your model and plan to make that a success, you can of course use your revenue to grow the business and brewery as funds become available. Output can be greatly increased with the addition of extra fermentation space in the interim as you plan to invest in the next step up. We can work within your budgets and have contacts for sourcing second hand brewing equipment to compliment your package

Option 1 – A brewpub or restaurant producing their own beer.

There is a lot of benefits to this system, you can have the flexibility to brew lots of different styles of beers in small quantities and excite the beer drinkers with new recipes regularly. New recipes on this scale can be very affordable. Geterbrewed can help with recipe development and have a bank of award winning recipes that they can adapt and share to suit your needs. The brewpub option works well as the profit margins are high, the beer is brewed on site and sold usually via draft taps that means packaging and transport costs are at a minimum. We can assist with a kegging option that allows you to brew and ferment the beer on site and then carbonate and keg in small batches.

200 Litre Brew systems mean that the fermenters are small and will need temperature regulation for the fermenters, meaning that it is most likely going to need a system to maintain the heat at a steady fermentation temperature. Geterbrewed have innovative ways of maintaining this heat and can set this up at minimal costs.

Anyone can learn how to use a system of this size and Geterbrewed provide full training on the equipment purchased from them and will attend on the first brewday to ensure you are confident in the use of the system.

Licensing for starting a small brewpub is fairly straight forward, there is some bureaucracy with the paperwork that needs completed but we have experience with how to complete this in a hassle free manner.

Packaging options for very small scale bottling options have been made by our in house engineer, we can now make affordable 5 head fillers that allow you to bottle beer for small scale packaging.

Geterbrewed recommend cold conditioning combined with a fining regime to ensure you are producing consistently impressive beers with a brewery of this size, we can provide help with the cooling system at a low cost and have fining and clarification products in stock

Brewpub Location & Foot fall is critical to success and well best succeed with ease in an already established bar

Option 2 – 500 Litre Microbrewery system

Again perfect for a brewpub or restaurant producing their own beer but the size also allows you to look at selling the beer to trade and even export if pushing the output hard with shift working brewers.

This size of system can be worked very efficiently to produce large volumes of beer, we have used a 500 litre stystem in the past ourselves and worked a double brewday to produce in excess of 1000 litres of beer per day, we actually used the Brewiks 500 litre system to produce 1300 litres per day five days per week, which meant we could comfortably produce 6500 litres of beer per week totaling a huge 338000 litres per year. This is fairly labour intensive to work the system this hard but it is acheiveable.

This size of system lends itself very well to running a range of special beers for periodical release to excite and deliver a new beer to your on and off trade customers

Fermentation tanks are the key point to hard much you can push this system, you can order larger fermenters that will allow you to double brew into them increasing output.

With the experience of using this size of system effectively ourselves we have been able to grow output which has allowed us to use the revenue to help pay for the next size of system.

Geterbrewed recommend you buy pressurized fermenters with this size of system, you can then produce carbonated beer on site which can have a bottling and kegging option added, we have designed a range of addition bottle filling and keg filling attachments that can add value to the pressurized tanks

Option 3 – a 10HL or 20HL Brewhouse for professional medium scale distribution

These size of breweries make it possible to produce some serious volumes of beer.

Geterbrewed just recently ordered a show model 10HL system for their showroom in County Antrim, Northern Ireland.

A larger system can mean less staff and of course less wages meaning you can produce more beer in a single brewday and use your own personal time more effectively to grow sales, complete paperwork /invoices etc

Economies come with scale in terms of production costs but be aware that a large scale brewery will require you to have to have a route to market for a large amount of beer. In Ireland there is problems with tap ties and getting draft launched successfully is extremely difficult due to publicans & restaurants taking payments in exchange for exclusive draft agreements. That means you will need to carefully consider your route to market, export will most likely be required to achieve the volumes you need to make it profitable

Geterbrewed have 10HL & 20HL options from Brewiks, the Brewiks company has been making brewing equipment for 27 years, the new generation have been very clever and have designed a highlt effectient brewhouse with innovative technology and industry leading diagnostics. We recommend you join us for a brewday and you will get a feel for the quality of the equipment. We recommend you get the right equipment first time, there is steel fabricators out there that will make a system that is dangerous or problematic due to design flaws as they have tried to copy other breweries without having any formal brewing knowledge. We work with Brewiks as they have the knowledge and experience and lead the way with this size of system.

A Brewiks Microbrewery will draw customers to your location as it is visually pleasing & a beautifully simple machine to operate. Brewiks has upgradeability so in effect you have left open the ability to expand right from the very start.

Option 4 – Contract brewing In Ireland

Lots of breweries offer this service, we have the luxury of multiple size brewing systems at our showroom and brewery and we have contract brewed for Hotels, Restaurants and start up Microbreweries, we even brew one of specials for a range of bars. This leaves you time to focus on sales & marketing of your brand, the key selling point of this way of starting a brewery is that you don’t have to worry about the production or consistency of the quality of the beer. Obviously the brewery making the beer makes a margin but for the unexperienced brewer it may be a good place to start, make sure you highlight from the start it’s a contract brand and show the production trial, craft beer drinkers don’t like to be fooled with false marketing.

At the time of writing this (October 2017), Ireland has 90 breweries in total, 62 Breweries operating and producing beer and 28 contract brands. Northern Ireland has 32 Breweries, 6 of which are contract brand. Only two thirds of these breweries export in small volumes with 3 major breweries making up the majority of export at a rate of about four fifths.

So if we compare this to countries who are further developed craft beer countries it is clear there is still space for many more additional breweries. With the current output share of 3.4% of beer consumption being craft beer, the major challenge appears to me to be production capacity to allow this to increase in Ireland.

The size of startup Microbreweries in Ireland in recent years has consistently been on the increase, further strong growth is expected and predictions of many new microbreweries are still to come. To match share of beer consumption of the likes of America which currently sits at five times that of Ireland you can have confidence that now is a good time to invest and start a microbrewery.

With the recent developments in the Summer of 2017 in licensing and the ability for Irish breweries to now sell their own beer from the brewery it is predicted that this will grow sales further, unfortunately Northern Ireland may take a little longer as they have no sitting government in Stormont.

To conclude it’s an excellent time to start a Microbrewery in Ireland in my opinion but I do personally feel it’s either a brewpub or large scale brewery that are required, my experience is that these are the most profitable and successful. We love to share our knowledge about starting a microbrewery as we are passionate about making a difference in this industry so feel free to contact us for a chat and some help and support, we’d love to work with you on a Microbrewery Project in Ireland.

Brewiks Microbrewery Equipment
  • Knowledge & Expertise – the company have been making brewing equipment for the last 27 years
  • Extreme Brewing – ability to brew high gravity beers, cereal mashing, Decoction and basically can make any kind of beer you can think of
  • Plug & Brew – the smaller 200, 200 & 500 litre system are simply plug and brew
  • Designed by brewers
  • Minimal Space required plus the smaller systems come on wheels
  • Touchscreen Controls
  • Highly Efficient & Highly Satisfied Customer Database
  • Patented Mixing System which can also adapt to become a keg cleaner
  • Impressive Heating System plus Heat Recuperation – perfect for double brewdays
  • Easily Cleaned & simple to use
  • Hand Made by skilled Slovenian workforce
  • Guaranteed – excellent aftercare
  • No Moving Parts to break – only the pump which has been designed to be removeable
  • Combined Lauter Tun & Whirlpool – mist/fog sparging from a built in heat exchanger, perfect size grain bed, whirlpools correctly producing good clarity wort
  • Built in Counter Flow Chiller – real time cooling built into the Brewiks
Speidel Braumeister Microbrewery Equipment
  • Well known German manufacturer of brewing equipment
  • Principles are nearly identical for all sizes of braumeister
  • 5 sizes available – 10, 20, 50, 200, 500
  • Everything takes place in one cauldron – Mashing, Lauetring, Boiling, Hop Boiling, Whirlpooling
  • Mobile & Easy to Move
  • Patented Technology
  • Tried & Tested Compact Brewing unit
  • Minimal Space Required
  • Ideal for Restaurants
  • Touch Screen Control Panel

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