After working with wine for a number of years we were approached by a close friend to see if we could help him with his craft beer. Frazer had started up Harfield Brewery, highly technical and with a love of beer and all things hops, he had been highly successful in brewing a range of great local beers.
His main challenge was his cold chain, his local distribution company was notorious for leaving kegs and pallets of beer out in the sun and he had little control over the local retailers leaving surplus stock in unrefrigerated areas.
We started on one of his more robust ales but quickly moved onto dosing Brewshield into the entire range of beer, a tale that was to be retold many times over the years. Frazer was over the moon, his quality improved over night, he found that not only was his flavor profile sustained for far longer than usual but fewer complaints from local pubs and restaurants.
He still is our main advocate today with many stories about fogetting cases of beer stacked behind equipment in an open warehouse, opened in some cases 18 months later to be still drinkable. Sure, at this point they were passed their best and had wained but had not gone off.
After working with wine for a number of years we were approached by a close friend to see if we could help him with his craft beer. Frazer had started up Harfield Brewery, highly technical and with a love of beer and all things hops, he had been highly successful in brewing a range of great local beers.
His main challenge was his cold chain, his local distribution company was notorious for leaving kegs and pallets of beer out in the sun and he had little control over the local retailers leaving surplus stock in unrefrigerated areas.
We started on one of his more robust ales but quickly moved onto dosing Brewshield into the entire range of beer, a tale that was to be retold many times over the years. Frazer was over the moon, his quality improved over night, he found that not only was his flavor profile sustained for far longer than usual but fewer complaints from local pubs and restaurants.
He still is our main advocate today with many stories about fogetting cases of beer stacked behind equipment in an open warehouse, opened in some cases 18 months later to be still drinkable. Sure, at this point they were passed their best and had wained but had not gone off.
