Brewing sector What we do for businesses
in the Brewing sector

Overview

Brewing and distilling has been around for 100s of years and traditionally revolves around the same core set of ingredients – barley, water, hops and yeast. In recent years there has been an increase in breweries developing new recipes and experimenting with old ones as they look to reduce costs and meet consumer tastes and market trends.

Whilst just randomly combining ingredients won’t qualify as there needs to be evidence of methodical experimentation leading towards an end result; it is rarely that simple with a lot of thought going into NPD leading into a wide range of qualifying activities.

Examples of R&D activity within the Brewing sector include:

• Trialling new recipes – adding ingredients like orange or lime – to achieve a specific taste or ABV.
• Testing, whether:
  • conducting yeast trials
  • scale up methodologies
  • new filtration techniques
  • fermentation methods
  • new ingredients and how they interact with each other
• Improving process efficiency, whether overcoming constraints or inefficiencies that lead to improvements or changes to the final product.
• Ensuring a constant quality of product with new ingredients, as the smallest change in pH, temperature and yeast concentration can produce different results in terms of taste, ABV and colour.
• Increasing a products shelf life
• Changing ingredients yet still achieving the same taste ie reducing sugar content.