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Date posted 12th January 2018

REAP THE BENEFITS OF OUR BREWERY CLEANING TRAINING

Use the right cleaning and hygiene products in the right quantities, and your brewery can save surprising amounts of time, effort and money.

Every brewer will probably know when and where to use products such as Causgleam Plus (caustic, for brewhouse cleaning in place), Hypoquest (chlorine and caustic based, for fermenting vessels and conditioning tanks) and Percid 5 (peracetic acid-based rinse). But do you know…

— How much to dilute Percid 5 (5% peracetic acid) to attain the recommended strength of 0.5% v/v? You’re aiming for 250ppm paa, and using any more can be wasteful.
— How to remove beerstone quickly and effectively with Phosgel?
— How much 0.5% Perostat to add to Causgleam to remove stubborn soils such as tannin?

We’re always here to help with any product queries. We can help you to clean efficiently and to hit higher standards, to check spray heads and for biofilm, to rethink rinse times and legacy practices. Best of all, we can arrange for our micriobiologist Paul Browning to make a site visit and even run a staff chemicals training day. This can help towards your official SALSA accreditation – and the full value of our after-sales service.

“The NicheSolutions trainer was very capable in this field, and we all got a lot out of it,” commented Lee, the head brewer at Brew York. “Overall, a brilliant service.”

Posted by niche
Date posted 12th January 2018

BREWLAB CLARIFICATION TEST: BRAUSOL BEATS FININGS!

Over the past few years, more and more breweries have been switching to Brausol P Special.

The silica-based clarification aid clearly gives results comparable to traditional finings – with the added benefits that it’s cheaper, has a longer shelf life and is vegetarian/vegan-friendly. No fishy ingredients.

Sunderland’s highly respected Brewlab Training and Analysis asked if they could put Brausol to the test, to see how it faired in a direct laboratory comparison against finings. And the test results were eye-opening, to say the least!

Over to Keith Thomas, director of Brewlab: “Non-gluten beers were selected for testing after primary fermentation when attenuation was complete and before primary settlement of yeast.”

“Initial settlement after 23 hours indicated a clear difference in OD with little difference between isinglass, auxillary and Brausol samples.”

“Brausol was comparable or better than isinglass or auxillary on the primary settlement at 70μl and 350μl doses.”

This is perfect for racking, kegging or bottling clarified beer. Brewlab did note that when the beer was unsettled in cask, traditional finings worked better on the resuspension.

Posted by niche
Date posted 5th January 2018

“FRUCTOZYM IS A FANTASTIC PRODUCT”

There’s nothing like a subtle twist of fruit flavour to excite a craft ale lover’s taste for the exotic. But, as you’ll know if you’ve ever produced a beer with a peach, pineapple or raspberry twist, fresh fruit and puree are expensive ingredients.

Fructozym P is a natural enzyme that helps to break down your fruit more efficiently, releasing more flavour and aroma. The name of the game is complete pectin degradation. Fructozym P avoids the waste and expense of throwing away kilogrammes of expensive fruit that’s only given up a small percentage of its potential goodness to your brew.

“Fructozym is a fantastic product,” says John, head brewer at the Wild Beer Co., whose brews flavoured with fruit such as local Somerset raspberries, figs, oranges and foraged fruits are proving extremely popular. “We use it in our Pogo pale ale, and it really speeds up pectin fallout and helps to bring out the flavours of passionfruit and guava – fruits which are high in pectin.”

Give it a go the next time you’re brewing a beer with a fruit twist. Just add Fructozym to the fermenter pre dry hopping and it’ll do the rest, improving the flavour of your brew and saving you money with dosages as low as 1 litre per 6000.

Posted by niche
Date posted 21st December 2017

JOIN THE BREWERIES TAPPING INTO OUR EXPERTISE!

If you’re ever in doubt how to use any of the brewery cleaning and hygiene products offered by NicheSolutions, just give us a call and we’ll be happy to explain everything you need to know to get the best possible results.

Or, better still, why not sign up you and your staff for a NicheSolutions chemical training day, and get yourself official SALSA accreditation?

Here’s our microbiologist Paul Browning at Brew York last week, where he took all of the Yorkshire craft brewery’s staff through the best practice of working safely and hygienically with cleaning chemicals.

“The NicheSolutions trainer was very capable in this field, and we all got a lot out of it,” said Lee, the head brewer at Brew York.

“Overall, a brilliant service.”

Posted by niche
Date posted 19th December 2017

NICHESOLUTIONS – AND MASTER BREWER VOLKER! – ARE HERE TO HELP

If you’re engaged in the noble art of turning water into great beer, NicheSolutions are here to help. And most helpful of all is master brewer Volker!

Not only do we supply brewing essentials to over half of the UK’s 1800 breweries, we’re also on hand to offer friendly advice on how to make best use of all of our products, from brewery hygiene to yeast, from double keykeg fillers to processing and clarification aids.

It was a pleasure to welcome Volker over from Germany last week, to join us on a whistle-stop three-day tour of breweries in London, Northamptonshire and the West Midlands. Here he is running an expert eye over operations at Portobello Brewing Co., along with head brewer Farooq. Volker especially approved of Portobello’s London Pilsner and Westway Pale Ale. On a purely scientific level, of course.

Then it was on to meet Nobby of Nobby’s Brewery in Northamptonshire, whose legendary Plum Porter always satisfies every craft ale lover’s most exacting taste tests. The paperwork’s all in order, Nobby – time to run the rule over the American Pale Ale!

Posted by niche
Date posted 29th November 2017

BREWING BEER WITH A FRUIT TWIST? IMPROVE AROMA + FLAVOUR + SAVE MONEY

There’s nothing like a subtle twist of fruit flavour to excite a craft ale lover’s taste for the exotic. The popularity of beers with a hint of peach, pineapple, cherry or other fresh, fragrant options is at an all-time high. But, as you’ll know if you’ve ever produced a beer with a strawberry or raspberry twist, fresh fruit or puree can become expensive ingredients in the quantities required for a brew.

Fructozym P is a natural enzyme that helps to break down your fruit more efficiently, releasing more flavour and aroma – and saving you money. The name of the game is complete pectin degradation. Fructozym P avoids the waste and expense of throwing away countless kilogrammes of expensive fruit that’s only given up a small percentage of its potential goodness to your brew.

“Fructozym is a fantastic product,” says John, head brewer at the Wild Beer Co., whose brews flavoured with fruit such as local Somerset raspberries, figs, oranges and foraged fruits are proving extremely popular. “We use it in our Pogo pale ale, and it really speeds up pectin fallout and helps to bring out the flavours of passionfruit and guava – fruits which are high in pectin.”

Give it a go the next time you’re brewing a beer with a fruit twist. Just add Fructozym to the fermenter pre dry hopping and it’ll do the rest, improving the flavour of your brew and saving you money with dosages as low as 1 litre per 6000.

 

 

Posted by niche
Date posted 17th November 2017

ARE YOU PAYING OVER THE ODDS FOR TOP-QUALITY YEAST?

Are you still paying sky-high prices for traditional strains and popular brands of ale yeast, which can often demand in excess of £40 per 500g?

Why not give our high-quality, low-cost AY4 and AY5 Fermoyeast a try? It’s just £26 for 500g, and you won’t be able to tell the difference.

We asked a couple of our regular customers what they thought of AY4 and AY5.

Les at Liverpool’s Neptune Brewery gave AY4 and AY5 the thumbs-up for use in stouts and IPAs. “I did like-for-like trials with my existing yeast and found there was no difference, AY4 and AY5 ferments the same amount of time and has the same characteristics in taste and aromas.”

And Lee at Brew York Brewery already uses AY4 and AY5 on his full range of beers. “I’ve found no difference in the AY4 AY5 to the yeast that I was using before. They pitch at the same temperatures and the esters are the same.”

If you’d like to put it to the test, just ask for a free sample next time you’re putting in an order.

Posted by niche
Date posted 17th November 2017

INCREASE YOUR PRODUCTION CAPACITY FOR CHRISTMAS – WITH VITAMIN YEAST AID

In the pre-Christmas period, many breweries are approaching full capacity as demand for great beer increases across the board.

Vitamin Yeast Aid is another innovative brewing aid from NicheSolutions, enabling to increase your production capacity without adding expensive brewing kit only needed for short-term peaks.

Using this natural, highly efficient combination of vitamins and minerals, it’s easy to cut your brew times by at least 20 per cent – so a four-day brew should be reduced to a three-day brew, saving you time and money.

Our feedback from Shane at Cheshire Brew House microbrewery in Congleton was even better than expected. “It’s really good stuff and works well,” he reported back. “I skim it in with my yeast and it not only starts fermenting quicker, but cuts fermentation down from four or five days to 36 hours!”

Check out Vitamin Yeast Aid in the Yeasts section of the NicheSolutions store.

Posted by niche
Date posted 14th November 2017

BREWING STOUT OR IPA? LACTOSE (FG) AT SPECIAL LOW PRICE!

If you’re a regular brewer of stout, you’ll know that lactose (fg) is an expensive ingredient, with prices usually up above £200 per 25 kilo.

Lactose is also used in other beers such as sour beers and IPAs – it gives more body and a fuller mouth feel.

For a limited period, NicheSolutions are now offering lactose at a special price of just £80.00 per 25 kilo.

We asked Pete at Brick Brewery what wonders they’re brewing up down in Peckham Rye, using our cut-price, top-quality lactose…

“We’ve got two brews containing the lactose powder at present,” he reported back. “And they’re shaping up nicely!”

Now’s the time to add a stout or IPA to your brewery or microbrewery’s range of beers, making great savings. Be like Pete. Make stout while the sun shines!

Posted by niche
Date posted 25th October 2017

GET YOUR BREWS OFFICIALLY CERTIFIED GLUTEN-FREE

If you’re thinking of adding a gluten-free brew to your range, there’s now an added bonus to using SE Brew Clear from NicheSolutions.

Not only can you open up one or all of your brews to the fast-expanding gluten-free market, making it possible for everyone to enjoy your beers.

We’ll also arrange for a sample of your brew to be officially tested by Synlab, so you will receive a certificate of international UKAS accreditation. This way, you can legally and confidently state on your bottles that the beer has passed the gluten-free test and is suitable for consumption by coeliacs and others with a gluten intolerance.

The really good bit is that we’ll provide your first test for free. A 330ml bottle is all that’s required. We’ll do the rest.

Just ask about this special service, which isn’t provided by any other brewing supplies company, when you order SE Brew Clear.

Posted by niche