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 6C Extra cold products at 2-4C 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 (-2C) 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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