Brewing & Packaging Survey Brewery Name Which of the following formats are your beers packaged in: Cask KeyKegOther membrane keg (e.g. bagged Polykeg)Other one-way disposable kegSteel keg Serving tank BottleCan Mini-cask / mini-kegBag in box / Polypin Do you regularly split batches between formats? No – each batch brewed specific for intended formatYes - split between all formats Yes – split between cask & keg Yes – split between keg & small pack Yes – split between cask & small pack Cask production If you don't produce beers in cask, please return to question 1 and untick 'Cask' formats. Cask ownership Do you: Own your own casksHave casks on long term rentalUse single use rental casks (e.g. E-cask / Kegstar) (tick all that apply) Which of the following cask sizes/types do you use: Pins (4.5 gallon)Firkins (9 gallon)10 / 11 gallon casksKilderkins (18 gallon)22 gallon casksHogsheads/barrelsWooden casks Cask packaging For your core / regular cask beers, after fermentation do you usually: Package immediately after cooling & stabilisationTransfer / Hold in tank to conditionOther When packaging cask beers, do you usually: Package from FV/CT at partial gravityFerment out and prime with sugar in caskFerment out, filter then package with fresh yeastFerment out and package at final gravity (without carbonation)Ferment out and carbonate before packagingOther Cask carbonation Do you (tick any that apply): Force carbonate in CT (top pressure or carb stone)Carbonate in sealed CT with spunding valveUse in-line carbonation during packagingNone of the above Conditioning / maturation time After packaging casks beers do you: Release for immediate saleHold in brewery (ambient)Hold in brewery cold roomHold in brewery warm roomOther How long do you typically hold casks in the brewery before release? days Do you expect pubs to hold casks in the cellar to complete maturation before venting? YesNo (i.e. longer than just required for settling) How long would you recommend your beers are left between venting and first serving: <=12 hours12 - 24 hours24 - 48 hours>48 hours Fining Which of the following to you use in your final cask packaging (i.e. added to cask)? Isinglass based finingsOther organic finingsSilicate finingsNone of above Do you use isinglass finings on All beersSome beers Other organic finings: What type / brand of finings do you use? Do you advertise beers as unfined / vegetarian at Point of Sale? YesNo Would you consider participating in a recognised labelling scheme for unfined / vegetarian / vegan beers? YesNo Keg production If you don't produce beers in keg format, please return to question 1 and untick all keg formats. Would you consider any of your keg beers to be "live beer" (i.e. contains live yeast and enough fermentable sugar to produce a measurable reduction in its gravity in the keg)? YesNo All beersSome beers Do you label / promote your beers as keg-conditioned? YesNo For your core / regular keg beers, after fermentation do you usually: Package immediately after cooling & stabilisationTransfer / Hold in tank to conditionOther Conditioning tanks If you hold beer in tank to condition, do you primarily use: Uni-Tanks (combined fermentation and conditioning)Separate conditioning tanks (closed but not pressure holding)Separate conditioning tanks (pressure holding)Other conditioning tanks / vessels Keg-conditioning Do you usually: Package from FV/CT at partial gravityFerment out and prime with sugar in kegFerment out, filter then package with fresh yeast in keg Conditioning / maturation time After packaging keg beers do you: Release for immediate saleHold in brewery (ambient)Hold in brewery cold roomHold in brewery warm roomOther How long do you hold kegs in the brewery before release? days Carbonation Do you usually (tick any that apply): Rely on keg conditioning for carbonationForce carbonate in CT (top pressure or carb stone)Carbonate in sealed CT with spunding valveUse in-line carbonation during packagingOther Filtration / clarification For brewery conditioned beers, do you use any of the following pre-packaging: Coarse filtrationFine filtrationSterile filtrationCentrifugeNone of above (unfiltered)Other Which filtration do you use most commonly: Coarse filtrationFine filtrationSterile filtrationCentrifugeNone of above Do you pasteurise? YesNo Tank beer production If you don't package beer for serving tanks (either direct fill at brewery or bulk delivery for filling of pub's own tanks), please return to question 1 and untick 'Tank' format. Would you consider your tank beers to be "live beer" (i.e. at the time of filling, contains live yeast and enough fermentable sugar to produce a measurable reduction in its gravity in the tank)? YesNo Small pack production If you don't produce beers in bottle or can, please return to question 1 and untick bottles and cans. Bottling How do you bottle: In-house hand bottlingIn-house bottling lineOff site contract bottling Do you use returnable bottles? YesNo Do you produce any bottle conditioned beers? YesNo All bottles are bottle conditionedSome bottles are bottle conditionedOnly special beers are bottle conditioned Do you use the "One To Try" or "CAMRA says this is real ale" logos on your bottles? One To TryCAMRA says this is real aleNo Canning How do you can: In-house canning lineOff site contract canningMobile CanningCrowler canning Do you produce any can conditioned beers? YesNo All cans are can conditionedSome cans are can conditionedOnly special beers are bottle conditioned Do you use the "One To Try" or "CAMRA says this is real ale" logos on your cans? YesNo Take home draught production Do you produce: Mini-cask (cask conditioned) Mini-cask (bright / non-carbonated) Mini-keg (carbonated) Mini-casks How do you package beer in mini-casks: Package from FV/CT at partial gravityFerment out and prime with sugar in mini-caskFerment out, filter then package with fresh yeastFerment out and package at final gravity (without carbonation)Ferment out carbonate before packagingRe-rack from firkin/kinderkinOther Mini-kegs Would you consider any of your mini-keg beers to be "live beer" (i.e. contains live yeast and enough fermentable sugar to produce a measurable reduction in its gravity in the mini-keg). YesNo Yeasts used Do you predominately use: Dry packaged yeastLiquid yeastOther Do you have any house yeast strains unique to your brewery? YesNo Do you obtain fresh yeast cultures from: In-house yeast bankThird party yeast bankAnother brewery Gluten Free Beers Do you produce any gluten-free beers? YesNo 1 or 2 GF beersSome beers GFMost beers GFAll beers GF How do you produce your gluten free beers: Use of gluten free ingredientsBrewers Clarex or similarOther gluten reductionOther (Please specify) No / Low Beers Do you produce any alcohol free / low alcohol beers (<1.3% ABV)? YesNo How do you produce your no / low beers: Alcohol removal / Reverse osmosisHigh temperature mashingSpecial yeastOther Which formats do you package no / low beers in (tick all that apply): CaskKegBottle/can Anything relevant we’ve missed? The brewery would be happy to be participate in future surveys on brewing for CAMRA
