Draught beer quality challenges and opportunities

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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

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UK market 1985-2005 (000 hl)
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UK on-trade 1985-2005 (000 hl)
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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 - PubCos
  growth/consolidation - PubCos 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 (2-5C) - decline of cask
  beer/ale - growth of bottled beers - bottled
  cider over ice - on-trade quality - innovation

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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

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insights into beer quality

• Consumers
• 34 of drinkers will go to a different outlet if
  quality is poor
• 49 of drinkers will not order the same drink if
  the quality is poor
• 53 of consumers will pay more for a good quality
  product

• Pubs
• 28 operate poor stock rotation
• 31 of cellars are set at the wrong temperature
• 25 have dirty lines
• 40 have dirty glassware
• 50 of pints in non Cask Marque pubs in the
  summer are sold outside recommended temperature
  specifications

insight from
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what the licensees say
Most common problems ()
Publican Beer Report (Nov 2006) based on 780
licensees
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what the PubCos say .

• Q In what way does the average pub need to
  change this year and next year?
• -------
• A Its 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
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expectations of draught beer
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expectations of draught beer
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cooling
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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

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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

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cooling use of glycol remotes

• Introduction of glycol remote coolers enabling
  in-glass temperatures of 1-3C (without under bar
  coolers)
• Retailer initiatives offer cold beer across the
  bar
• But glycol has no reserve for busy trading
  sessions

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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

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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

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cooling validating performance

• Remote, real-time dispense monitoring enables key
  temperatures to be monitored in the cellar and ex
  tap

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line hygiene
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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

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line hygiene commercial argument
but reportedly 11-80 of pubs do not clean
weekly!
Data from large Pub Company
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glassware
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glassware the end of the line

• brewery
• distribution
• account
• cellar

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glassware getting everything right and ..

• brewery
• distribution
• account
• cellar

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glassware getting everything right and ..

• brewery
• distribution
• account
• cellar

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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

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throughput
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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

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throughput identifying cold spots

• Remote, real-time dispense monitoring

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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

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many thanks to .