Belfast Brewpub

Belfast Brewpub – The Deer’s Head

The Deer's Head Saloon Bar Belfast

The first Brewpub in Belfast is the Deer’s Head conveniently located 1-3 Garfield Street, Belfast, this area is steeped in brewing history and it has got the potential to make more history. We are excited to see this project evolve and we’re very grateful to the Owner for allowing us to help with this project and install the beautiful Brewiks brewing equipment.

What is a Brewpub?

Simply put it’s an establishment that sells beer that’s been brewed on the premises

What about the brewing History in this area?

There where 12 pubs and 4 spirit dealers on North Street in 1819, now only one pub remains, the Deer’s Head, established in 1885 as a traditional Saloon bar and brewery its being reinvigorated and going back to its roots of brewing beer on site and becomes the first modern brewpub in Belfast.

Bells Brewpub Belfast

Bells Brewery is the name of the Brewery within the premises at the Deers Head. In 1819 Lower Garfield Street was formally known as Bell’s Lane which we like to think is in honour of the founder and brewer John Bell . Formerly a wine and spirit merchant, John Bell lived worked and brewed here since 1778, directly adjacent to the Deer’s Head.

During the 18th century, the Irish government encouraged brewing at the expense of distilling, reasoning that beer was less harmful than whiskey and from 1790, it is argued that the decline of manufacturing industries was due to the expansion of other industries including milling, brewing and distilling.

At the time when John Bell was in operation there was several breweries on neighbouring streets including North Street, Royal Avenue and Smithfield. Today the Deer’s Head are passionate about reviving what was once considered the brewery quarter of Belfast.

Why is it important to have a Brewpub in Belfast?

Brewiks Brewpub Belfast

To many they won’t initially see the potential impact of this project. At Geterbrewed we see this as being a huge step forward as this will change the landscape in the local brewing scene. Craft beer is still a very juvenile market in Northern Ireland and the launch of the first Brewpub in Belfast will help escalate the growth.

The experience of enjoying a quality beer packed with flavour onsite whilst overlooking the brewery equipment isn’t just authentic, it’s putting the consumer back in touch with the brewer. An intimacy with the process of making beer. We want consumers to regain the connection and support their local brewers. We want you to support the Deers Head!

Copper Brewiks Microbrewery

The Brewpub experience is about using your senses, you should be seeing, smelling and tasting. At the Deer’s Head your senses are in for a treat . You will see the visually striking Copper Brewiks Microbrewery behind glass allowing you to observe the full brewing process. Thoughtful design by Oscar and Oscar allows your senses to be stimulated and the owners have been researching, experimenting and designing beer recipes to excite your palate.

If your in the brewpub during a brewday you will get to smell the malt being mashed and the hops being added to the boil. Often the unsung hero of taste is that of aroma, so try this new experience and immerse yourself in a sensory experience at The Deers Head. A good brewer will layer aromas and flavours and from what we have tasted so far you are sure to impressed with the flavours and aromas in the Bells Brewery Beers.

This is pioneering by the owner of the Deer’s Head, its going to be a great tourist attraction for Belfast City Centre and its going to help develop the local craft beer scene.

When is the Brewpub Opening?

With all that is going on at the minute with government restrictions its going to be a short wait until the time is right and safe, but soon, real soon….

We look forward to joining our customers there for a beer and urge you to follow them on their journey and show them some love on their social channels which will keep you up to date with opening times

https://www.facebook.com/thedeersheadbelfast

www.twitter.com/thedeershead1

Online HomeBrew Orders

We are seeing online homebrew orders rocket. Geterbrewed Covid 19 Operational Activity Report 09/10/20

Online Homebrew Orders


Homebrewing is seeing somewhat of a renaissance and clearly the joy of doing a brewday is helping people navigate through these strange times, we are also seeing a lot more people building their own home bars and adding kegerators and all in one brewing systems to their catalogue of home luxuries. 


To give an update on our operational activity its first and foremost that we ask you to understand we need to take steps to keep our staff safe and provide a service to our valued customers that is reflective of our company values, that’s a balancing act at the moment .

We usually aim to have express shipping and dispatch times to match our incredible value and premium quality. Geterbrewed strive to provide the best customer service, we want to be a true one stop shop for your brewing needs and we communicate with you in a prompt and responsible way, so we ask for a little understanding at this time due to the demand being placed on us.

We genuinely thank you all for your support as without our customers we wouldn’t get to do what we love. We are only a small team of 20 but we are passionately independent and driven to grow our business. We supply breweries and home brewers with the finest ingredients available sourced from all across the world so we have seriously good stock levels of the core component ingredients to create your beers. https://www.geterbrewed.com/

Recent demand has been huge…


Over the past week or so we have experienced a spike in demand for home-brew orders that has put some extra strain onto the team at the warehouse. We are now advertising that it can take up to 2 days to process your order. When this pandemic hit we experienced demand like never before and through it all we never closed, we did get to a stage where we where actually hovering between 5-7 days behind on orders and we fought through the orders and got ourselves back up to a super efficient service, this time around we don’t intend to allow that to happen again and may have to restrict the amount of orders we can process.


The GEB team

We have everyone socially distanced and protective measures in place throughout the warehouse. Our team are now working staggered shifts 7 days per week. Primarily this is for their safety https://www.geterbrewed.com/our-team/


Stock Levels 

Online Homebrew order stocks are generally very good, we have been increasing our stock holding in planning and have been providing forecasts to our suppliers to ensure constant supply, we have significant volumes on the way from all suppliers but some wholesalers simply state they can’t meet demand and they are shipping short , this is mainly on homebrew kits 


Amending Online Homebrew Orders

Please try and get your order right first time as amending orders at the moment isn’t possible, if you need to combine two orders email us and we will try our best to merge them and refund one shipping label


Shipping

We have been communicating with our couriers and they too are seeing a continued spike in demand, we are in the process of adding extra services and we hope to have these new express premium shipping options added in the coming week, that will also allow us to ship worldwide. When your order is dispatched you will receive an email in the customer notes we add the dpd tracking ref and you can monitor the progress via dpd.ie 


Communication 

We are trying to answer emails, social media messages as quickly as possible, we would ask that you only telephone if 100% necessary as its taking away from our ability to process orders quicker if we are answering calls. We appreciate your calls and sometimes you just need to run through a few questions to make yourself comfortable but until we get on top of this spike can we keep them to a minimum please. We are still providing technical help and trying to provide responses to your queries as quickly as we possibly can, you may get a reply at 10pm instead of during working hours that’s how hard we are working to keep you updated 


Collection at site

This is currently not available and we can only fulfil online homebrew orders, we are trying to protect our staff and keep them safe so we can’t have anyone calling to collect orders.


Your local Breweries

We supply a lot of commercial breweries and they have really had a tough time of it lately with the on trade business being hit so hard so when you can please support your local breweries and buy their beers! Never has supporting local been so important 

The Grainfather G70 at Get Er Brewed

Get Er Brewed are excited to now offer the brand new and exciting half barrel electric all in one brewing system. The Grainfather G70 is the largest Grainfather made yet, it boasts a strong and robust build quality. The unit is complete with a wort chiller.

The all in one brewing system can hold an impressive 17kg of malt and has capacity to hold 70 Litres of wort. The new conicals are in development and will be launched later this year. Trials using the system have allowed flexibility with brewing one batch and splitting over 2 or 3 fermenters allowing experimentation with different yeasts and dry hopping.

Like the original Grainfather its wifi controlled and links seamlessly to the Grainfather community app. Allowing homebrewers the flexibility to create their own recipes or browse thousands of user submitted ones and build the ingredient recipe using the Get Er Brewed recipe builder. The app allows you to start heating the strike water in advance so you can start your brewday swiftly.

Perfect for a small test plant for a brewpub, restaurant or microbrewery or homebrewers with a serious addiction to shiny

The Grainfather G70

Two stage false bottom – the conical base allows a false bottom with an inner collar to sit in the recess of the base. I’ve personally tested this with 600g’s of hops and saw a full flow through the pump. This is very, very effective.

The Grainfather g70 bottom drain is below the false bottom so there is almost no dead space.

Bespoke 3.2kWh concealed element – We’ve made the absolute most out of the power available to us. The element covers around 80% of the base and is mounted using a thermal paste, rather than braised. This moves the heat efficiently upwards, losing very little to where it’s not needed and as it’s spread in such a wide area, scorching will be very unlikely (also most solids settle on the false bottom, so won’t touch the elements anyway). Being concealed, it’s super easy to clean too.

Convenient side entry recirculation. Rather than up and over, we’ve built a port into the side of the unit which means if the pump is accidentally switched on, it will fire the wort just to the other side of the unit, rather than straight up. The recirc pipe has a push fit, so couldn’t be easier to install or remove.

Ball value for sampling/draining. This runs in line with the pump so is particularly helpful when draining the cleaning water. It fires out at a rate of knots and empties the unit in no time.

Sight glass with clean-in-place (CIP) solution. This is really useful when sparging. Rather than relying on water calculations, you can just sparge until you reach pre-boil volume. The cap can be replaced with the included hose barb so you can connect the recirc pipe and flush the sight glass while cleaning.

Rolled edge filter plates. These mean the silicone seals are no longer required. They have a really smooth finish and plates themselves feel really robust and wearing. The shape of the G70 is a little different – it’s much wider and not that much taller than the standard Grainfather so we’ve seen comparatively quick draining from the basket, and less likelihood of stuck sparges as the draining surface area is bigger.

-Safety aspects including locked in support ring, heavy duty, no slip brackets to on the grain basket and protection from knocking the ball valve open.

Lifting bar with winch lifting hook. Make no mistake, this is a 2 person lift without a winch!

Huge wort chiller. This works an absolute treat. There is a more powerful pump, a very efficient false bottom and a bigger wort chiller, so in my experience, cooling times are about the same as the 30l Grainfather, despite the volume being more than double. Due to the size, this will need to be positioned away from the G70, so longer silicone tubing is attached as standard.

Heavy duty handles on G70 body. Also handle on glass lid.

Includes dust cover and tap connections.

3 year Grainfather warranty.

Check them out in the links below, we have a pre order deal available if you want to get in touch:

The Grainfather g70 UK

https://www.geterbrewed.com/the-grainfather-g70/

The Grainfather g70 Ireland

https://www.geterbrewed.ie/the-grainfather-g70/

Maris Otter – A Norfolk Heirloom Malt Variety

Brewing using the finest ingredients can create something special. Maris otter is a special base malt. Get Er Brewed work with Crisp Malt distributing their Maris Otter to breweries throughout Ireland and Home brewers across Europe.

Norfolk is one of the best locations in the world for growing malting barley, its perfectly located close to the sea which the Maris Otter crop benefits from a maritime climate that regulates the summer temperatures and provides moist air.

Tom Bambridge who farms 400 acres in North Norfolk explains; “This ensures a long, slow maturation of the barley with no intense heat”

“The other factor that makes for supurb barley is the light, sandy, free draining soil. This means the soil doesn’t hold onto nitrogen and results in a very low protein crop. We also have lots of naturally high levels of phosphate which aids in plant health”

Crisp Malt offer Maris Otter produced in both the traditional floor malting and Modern malting plants.

This consistently reliable base malt is prized all over the world for the incredibly rich and moreish ales that it helps create.

Maris Otter Malt
The Finest Crisp Malt

Furthermore, Crisp also malt a low colour extra pale version perfect for blondes and pale ales.

Available to homebrewers online:

https://www.geterbrewed.com/base-malts/

https://www.geterbrewed.ie/base-malt/

Homebrew Starter Kit Gift Ideas

Give a gift that keeps giving this year. Treat your friends and family to a Homebrew Starter Kit

Is Homebrewing Legal?

Yes!!

Legally brew and make Beer, Cider, Wine & Mead.

Has the quality of homebrew advanced?

Technology has advanced the quality of equipment and brewing ingredients. I strongly believe anyone can brew impressive beer, cider, mead & Wine

Get Er Brewed Basic Homebrew Starter kits aimed at beginners have syphon-less set ups that reduce the risk of things going wrong.

How to Select a Homebrew Starter Kit?

Firstly, set your budget because it’s important not to get distracted. Modern homebrew starter kits have developed a huge range of options to suit all budgets

Secondly, don’t over think it, homebrewing is easy just keep everything clean, follow the instructions and monitor temperature and it’ll be successful

Thirdly, If you need help ask!

In Conclusion its now possible to brew better than shop bought for a fraction of the price at home so look at this as a rewarding hobby.

The amount of active homebrewers is at a record high and continues to grow

Geterbrewed Homebrew Starter Kits

Many Craft Breweries have Homebrewing roots!

Many homebrewers started off homebrewing before progressing into a professional career in brewing. Therefore this gift has huge potential

https://www.geterbrewed.com/complete-brewing-kits/ https://www.geterbrewed.ie/complete-brewing-kits/

Need Help Selecting a Homebrew Starter Kit?

Just ask we really want to help you brew successfully, consistently and return time and time again

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/

Starsan, Saniclean & PBW substitutes

At Geterbrewed we are always striving to help folk brew successfully and consistently so they return time and time again, one of the main contributing factors to brewing a bad batch at home or having a spoilt brew is because of cleaning, you would be surprised at how much a difference you will find in the quality of your brew if you are use good cleaning and sanitation protocols, this involves using the correct brewery cleaning products, so in short take cleaning seriously and the rest will be much easier.

Soak when you can, spray when you can’t! Now does it need rinsed does it not need rinsed?

Many products available now claim to be no rinse but you need to be aware that this is the case if prepared at the correct dilution rates. Hard work in terms of elbow grease will help towards ensuring a piece of brewing equipment is clean or you can use the correct chemical and water mix and if it’s got the correct dosage rate & contact time it’ll work too just without the physical effort.

If you are a brewer you will be aware how important it is to ensure regimental cleaning regimes, to aid with that it’s equally important to use a good quality range of brewing cleaning products. One such range known throughout the brewing community is 5 star chemicals, they have the brands Starsan, Saniclean and PBW, recently these products have been temporarily unavailable in Europe due to them needing REACH certification.

Thankfully Brouwland can now offer a complete alternative to the 5 star range of cleaning products and we are very pleased to be launching these products to you in the coming days, we hope to have them available for release via our homebrew website on the 11th of November.

The New Chemipro Range Alternatives to 5 Star Chemicals can be summarised below:

PBW → Wash

Star San → San

Saniclean → CIP

 Chemi pro wash

Chemipro® Wash

Chemipro WASH

Safe to use on all types of plastics and soft metals

Removes protein soil and stains, caked carbon and fatty acids

500 g, 2 kg and 10 kg packaging

Chemipro CIP

Chemipro® Cip

Chemipro CIP

Low-foaming, acidic anionic final rinse

Can be used in CIP systems

250 ml, 500 ml, 1 l and 5 l packaging

chemipro san

Chemipro® San

Chemipro SAN

High-foaming, acidic anionic final rinse

Only requires a contact time of 60 sec.

100 ml, 250 ml, 500 ml, 1 l and 5 l packaging

Chemsan Starsan substitute

 

In the meantime while we eagerly await the arrival of the full range of Chemipro products we have sourced a substitute for Starsan called Chemsan and it’s available from Monday 28th of October, checkout the technical spec below:

CHEMSAN

An acid cleaner for Brewing and Surface Sanitising

 

BENEFITS

No Rinse required when used at the recommended dilution

Self Foaming

Not Affected by Organic Materials

 

DESCRIPTION

A blend of phosphoric acid, benzenesulfonic acid and isopropanol.

A self-foaming sanitising solution

An excellent sanitizer for manual application

Not recommended on soft metals because of the acid nature of this product.

 

GENERAL USE DIRECTIONS

Dilution: 0.2%, 10ml to 5litres of water

Higher concentrations will require a potable rinse

All surfaces should be cleaned and rinsed beforehand

Minimum contact time 2minutes

The solution should remain at a pH at 3 or below to maintain proper sanitizing level.

If using the diluted solution over time, check the PH regularly using Ph papers

Hand Utensils, Tanks, Vats, Homebrew use: Scrape or pre-clean dirty surfaces. Clean all surfaces using a suitable detergent, following label directions. Rinse with potable water.

Apply diluted solution on surfaces with a cloth, mop ,brush, sponge, spray or by immersion.

After 2 minutes contact time, drain solution thoroughly.

For all applications, allow to air dry, however surfaces must remain wet for at least two minutes.

Do not rinse after Chemsan application.

 

SAFETY

Danger: Corrosive to skin and eye, contains Phosphoric Acid. Harmful if swallowed. Do not get in eyes, on skin or on clothing. Wear protective goggles and clothing when using. Avoid contamination of food. DO NOT MIX CHEMSAN WITH CHLORINATED CLEANERS AS CHLORINE GAS WILL RESULT. Do not use or store near heat or open flame. See label for more precautionary information.

 

FIRST AID:

For Eyes: Hold eyes open and rinse slowly and gently with water for 15-20 minutes. Remove contact lenses, if present, after the first five minutes. Then continue rinsing. Get immediate medical attention/advice advice.

If Swallowed: Get immediate medical attention/advice advice. Have person sip on a glass of water if able to swallow. Do not induce vomiting unless told to do so by the Poison Control doctor. Do not give anything to an unconscious person.

If on Skin or Clothing: Take off contaminated clothing. Rinse skin immediately with plenty of water for 15-20 minutes. Get medical attention/advice advice if needed.

If Inhaled: Move person to fresh air. If person is not breathing call an ambulance, then give artificial respiration, preferably mouth-to-mouth if possible. Get immediate medical attention/advice advice.

The Craft Beer Scene in Northern Ireland – Support your local brewery!!

Suppressed…..

In a word, the craft beer movement seeing huge growth in other parts of the world is being suppressed in the North of Ireland by the Macro beer brands, the craft beer market is being prohibited from growing because of anti competitive tactics which leads to lack of support from the on trade market.

Combine the anti competitive tactics with the current out of date licensing laws our craft breweries really need support from the public to grow and survive and our politicians need to start lobbying for change of the licensing laws to help the small craft producers sell direct.

The main problem is anti competitive practices from the big drinks distribution guys, our own brewery was hit with such tactics recently. We brewed a beer specifically for a large hotel and they stopped buying from us so we sought clarification on what was happening, they advised us that they had been given 350k over a ten year period not to allow other breweries in that they didn’t represent. This is the first time we experienced this with a bottle contract, we had never seen that type of activity before, usually you can expect it to be just in relation to draft beer lines.

In simple terms Macro beer brands can buy the rights (not lawfully btw) to have just their beer pouring in bars, restaurants and hotels, some craft brewers simply wouldn’t have the ability to compete with such deals so their growth is suppressed.

Another major problem is licensing laws, now NI is isolated with out of date legislation, the South of Ireland recently changed their laws with a successful Craft Drinks Bill and the UK breweries can sell direct, they can open tap rooms they can generate a revenue from direct drinks sales but NI can’t without approaching a bar to get the use of their occasion licence and making an application to the court.

The lack of a sitting assembly at Stormont means any work that had previously been achieved with craft producers and MLA’s working on a change in law will have to start again IF they ever get back to actually legislating. What is shocking is that political parties in NI don’t currently even acknowledge correspondence in relation to this.

Another issue is that NI craft brewers need volume sales to survive, the margins in Craft Beer are small and with the suppressed local craft beer market the consumption rate is low so they need to look at supermarkets or exports, now we have the impeding circus show that is Brexit looming without any guidance to how the local craft brewing business community is being affected plus the catch with supermarket sales means most independent off sales will abandon them as they say they won’t stock breweries that are in supermarkets yet they still stock macro beer that is in the supermarket, that itself doesn’t seem fair really, again a different rule for macro beer.

Export is what is helping NI breweries grow , the consumption rate of craft beer in Northern Ireland isn’t large enough to support the amount of brewers. There is few breweries in NI that work fulltime brewing without some form of supplementary income for eg our main business is selling ingredients to brewers but we do co own a local brewery. Those that are working full time are really making the effort to push their brand as its the most difficult place to open and operate a brewery. We have some incredibly talented brewers in Ireland and Irish craft beer is respected on the world stage. Export markets are competitive , the margins are low but if you can achieve some decent volume then it can create revenue to allow the brewery to grow that growth leads to larger scale which in turn brings efficiencies and savings.

Direct sales from the brewery is what is really needed, taprooms across England for eg are selling their beer on draft direct for say £4 per pint, 95% of what they are brewing is being sold onsite, this is allowing them a consistent and sustainable revenue stream. I have visited some of these tap rooms and they have become the hub of the community in some small country villages.

So why don’t more NI brewers open tap rooms?

Some do and make use of occasion licences in their breweries and I love what they are doing here…. Checkout Boundary, Lacada and now Knockout doing this. Location is key too, if your brewery is based in the countryside for eg that might not be practical. So if we look at premises in major towns and cities they have prohibitive rent and rates and if you want to buy a licensed premises they are crazy expensive. We looked recently at a licence that became available in Randalstown and the asking price was 200k, with the current licensing laws no new licences can be issued so if you own a licence its worth money.

Some of our NI brewers are making incredible craft beer yet local support isn’t on their side. I recently went to a well known Belfast Bar with several other brewers, we were offered samples and asked if we would like to try something on their board (this part i thought was a good thing btw) but….. When we looked at the board I said I would like to try something local. This then kicked off a talk from the bartender about how he couldn’t get any kegs from local breweries. This really got my attention so i started asking some probing questions turns out he was talking out his arse. I started asking basic simple questions like which local breweries did you approach? I was shocked and equally pissed off at the response, the bartender ran down several respected local breweries one by one. Largely inaccurate info I may add, yes our brewery was mentioned and apparently I don’t need beer sales as my income comes from meat sales from our beer fed beef project – really wtf!! our business partner in the brewery Nigel was there with us and runs the farmshop with his brother and he will confirm that isn’t a main revenue stream, it takes it all to get a little return. Good brewers who I rate were slagged off one by one, I challenged this with some effort and said we were all brewers and what your saying is wrong and if thats the message you are portraying to customers then you are damaging the local beer scene. Guess what we chipped away at all the bullshit and it boiled down to distribution companies, who they can and can’t buy from, frustrating to be honest………

This is written to help create awareness of what challenges local brewers have here, yes we co-own a brewery ourselves but our main business is supplying brewing ingredients, we want all local breweries to be supported, we are passionate about this industry and as a small family business we have built relationships with the brewers we supply we know how hard they work, we know they can make awesome beer we just want you to see how much they need a little help. If we could get the licence laws changed and more taprooms opened these are the places i’d like to spend my sparetime, please challenge your local bars and off sales to make an effort to support your local brewery, or as many local breweries as possible, this will greatly help the craft beer movement.

Does your local MLA know we need these laws changed, the more constituents asking the more chance for change, just saying, we genuinely appreciate your help with supporting local brewers.

 

 

 

 

Rascals Brewing Company attending Craft Beer Rising with Geterbrewed

We have teamed up with Crisp Malt to bring a flavour of the Irish Craft Beer Scene to London for the 2019 Craft Beer Rising, honestly get tickets this is an awesome festival

So we have 6 key customers attending and we will be pouring their beers all weekend including some special collaborations between the Irish brewers

Rascals Brewing Company

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Self confessed off centre brewers, always adding the Rascals twist. A kick ass core range, evolving specials, barrel aged beers, its been an adventure sampling their beers

Founded in 2014 by Emma Devlin & Cathal Donoghue, brewing an exciting range of modern Irish Craft Beer.

The new Rascals HQ is a must see, based in Inchicore, Dublin City, the new brewhouse now has an In House Tap Room and Pizzeria.

Emma & Cathal have been very driven and the new investment see them become a major player in the Irish Craft Beer Scene. Again with a lot of our brewery customers, they have an award winning home brewing background.

Great work ethic and a talented team sees their vision of a true city brewery unfold.

These guys have a bright future, join us at CBR and sample some of their awesome beers with us.

https://www.craftbeerrising.co.uk/

O’Brother Brewery Attending Craft Beer Rising with Geterbrewed

We have teamed up with Crisp Malt to bring a flavour of the Irish Craft Beer Scene to London for the 2019 Craft Beer Rising, honestly get tickets this is an awesome festival

So we have 6 key customers attending and we will be pouring their beers all weekend including some special collaborations between the Irish brewers

O’Brother Brewery

O'BROTHER BREWERY

3 Brothers, 1 Brewery, 0 Shortcuts. I still have the t-shirt the guys gave me at The Killarney Beer Festival with that on it.

The Wicklow based brothers brew fresh, exciting beers using the best quality ingredients. We really appreciate their faith in us to supply such ingredients.

Brothers that rarely agreed on anything set aside their differences in 2014 to launch their own brewery adventure.

Brian, Padhraig & Barry O’Neill with backgrounds in Accounting, Surveying & Landscaping have excelled from a passion for great beer at a home brewing level to now producing top quality commerical Irish Craft Beer.

Another Irish brewery collecting many awards along the way.

Recent rebranding “Off the Wall Series” and continued dedication from the brothers has seen impressive DIPAs & DDH Pales catch attention and positive reviews.

Join us at CBR to sample some beers from the O’Brother Crew.

Pick up your tickets here: https://www.craftbeerrising.co.uk