Draught beer quality - challenges and opportunities by Lq8sz3CE

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									Draught beer quality -
challenges and opportunities


   David Quain
   red-ts Ltd, 9 Wheatfield Court, Willington,
   Derbyshire DE65 6PT, UK

   www.red-ts.com
UK market 1985-2005                    (000 hl)


70000

60000

50000

40000                                                    total volume
                                                         on-trade
30000                                                    off-trade

20000

10000

    0
    1980   1985   1990   1995   2000    2005      2010
UK on-trade 1985-2005                  (000 hl)


   35000


   30000


   25000


   20000
                                                  ale/stout
                                                  lager
   15000


   10000


    5000


       0
           1985   1990   1995   2000       2005
loads of reasons for on-trade decline
 POLITICAL - 1989 Beer Orders – cutting the tie -
  Monopolies and Mergers Commission - drink driving –
  legislation – duty - licence reform - smoking -
  responsible v binge drinking
 ECONOMIC - manufacturing to service economy -
  Consumers are money rich, time poor - growth of the
  off-trade - supermarkets use beer as a loss leader -
  Brewers without tied estate - PubCo’s
  growth/consolidation - PubCo’s buy own equipment
 SOCIAL - ageing - demographic profile - wider
  consumer choice – wine etc - drinking less drinking
  better - responsible drinking - other leisure
  opportunities
 TECHNOLOGICAL - flavoured alcoholic beverages -
  ‘extra cold’ lager (2-5°C) - decline of cask beer/ale -
  growth of bottled beers - bottled cider over ice - on-
  trade quality - innovation
quality – a major driver for decline?
 With the exception of price, the poor or
  indifferent beer quality in the on-trade has been
  the major contributor to the decline of draught
  beer volumes
 As noted in the InBev UK market Report (2004),
  ’It is time for the industry to work more closely
  together to tackle the root causes of poor quality’
 ‘Retailers need to become ‘passionate’ about
  quality through educating all staff about its
  growing commercial importance, for example, by
  creating standards for all outlets to follow and by
  running training for new bar staff’
insights into beer quality
       Consumers                             Pubs
 34% of drinkers will go       28% operate poor stock
  to a different outlet if       rotation
  quality is poor               31% of cellars are set at
                                 the wrong temperature
 49% of drinkers will not
  order the same drink if       25% have dirty lines
  the quality is poor           40% have dirty glassware
 53% of consumers will         50% of pints in [non Cask
                                 Marque pubs in the summer] are
  pay more for a good            sold outside recommended
  quality product                temperature specifications


insight from
what the licensees say …
        40

        35
                                                     Most common
        30                                           problems (%)
        25

        20

        15

        10

         5

         0
             fobbing temperature   head   off flavours   clarity   carbonation


Publican Beer Report (Nov 2006) based on 780 licensees
what the PubCo’s say ….
 Q – ‘In what way does the average pub need
  to change this year and next year?’
                       -------
 A – ‘It’s a cliché but standards have got to
  improve – temperature of wine, temperature
  of beer, quality of real ale, cleanliness and so
  on.’




   Tim Martin, Morning Advertiser, 12th April 2007
expectations of draught beer
                                right
         fresh    balanced   temperature




                               clean
        clarity    head       branded      nucleating
                               glass
expectations of draught beer
                                               right
                 fresh        balanced      temperature


               throughput     throughput      cooling
impacted by   line hygiene   line hygiene


                                              clean
                 clarity        head         branded      nucleating
                                              glass

               throughput     throughput     glassware    throughput
impacted by   line hygiene   line hygiene                  glassware
                 cooling        cooling
cooling
cooling   impact on quality
                        growth of lager/extra
                         cold category
                        Cooling capability is
                         increasingly
                         stretched to achieve
                         6C
                        Extra cold products
                         at 2-4C have
                         triggered changes
                         below the bar and/or
                         in the cellar
cooling   under bar coolers
                       First generation shelf
                        coolers for extra cold
                        products were large,
                        noisy and pumped out
                        heat into the back bar
                       Second generation
                        coolers (pods and blocks)
                        – smaller, more lines and
                        without heat or noise
                       Footprint typically smaller
                        and located more flexibly
                        under bar
cooling   use of glycol remotes
                       Introduction of glycol
                        remote coolers enabling
                        in-glass temperatures of
                        1-3°C (without under bar
                        coolers)
                       Retailer initiatives offer
                        cold beer across the bar
                       But glycol has no ‘reserve’
                        for busy trading sessions
cooling   new generation coolant
                       ‘Glycol-like operating
                        temperature (-2C) but
                        with ice bank reserve
                       Retrofit water remote
                        coolers
                       Water based, low
                        viscosity, non-corrosive
                       Exploits new generation
                        freeze point
                        suppressants
cooling   assuring quality 24/7
                     Dispense – drinks,
                      temperature, speed of
                      pour, font throughput
                     Cellar – temperature,
                      line cleaning, remote
                      cooler performance
                     Outputs – alerts
                      (SMS/email), initiation
                      of remedial actions,
                      estate
                      performance/actions
cooling   validating performance
 Remote, real-time dispense monitoring enables
  key temperatures to be monitored in the cellar
  and ex tap
line hygiene
line hygiene   microbiology argument
                        Beer is a food!
                        Weekly line cleaning is key
                         to beer quality
                        Remote monitoring can be
                         used to validate cleans
                        Yeast and bacteria distort
                         beer flavour and create
                         haze
                        Nylon beer lines and
                         antimicrobials compliments
                         (not defers) line cleaning
                            but reportedly 11-80%
                         of pubs do not clean weekly!

line hygiene commercial argument




Data from large Pub Company
glassware
glassware   the end of the line

brewery
distribution
account
cellar
glassware   getting everything right and ..

brewery
distribution
account
cellar
glassware   getting everything right and ..

brewery
distribution
account
cellar
glassware   adding value
                        Cold and dry
                        Clean (no non-rinsing
                         films)
                        Disinfected
                        No visual damage
                        Right branded glass
                        Branded glassware can
                         enhance nucleation and
                         keep the product ‘colder
                         for longer’
throughput
throughput   overfonting
                       Too many draught
                        brands, too many fonts
                       Small accounts with full
                        ‘kit’ and low, infrequent
                        throughputs

                       Poor quality beer
                       Greater wastage
                       Unnecessary fonts, lines
                        used, cooler usage (& £)
                       More staff than required
throughput   identifying ‘cold spots’
  Remote, real-time dispense monitoring
throughput   small account solution
                       10-50 hl/p.a accounts
                       All-in-one unit
                        (cooling, kegs, CO2
                        control)
                       Static or mobile
                       No line cleaning
                        (hygienic single use
                        line)
                       Shelf life = 21 days
many thanks to ….

								
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