To maintain optimal quality, we have a state-of-the-art quality laboratory, equipped with Anton Paar tools, among others, essential for ensuring the flexibility, volume, and quality of our custom beers.

Some yeast strains limit alcohol formation. Maltose-negative yeasts aid alcohol-free beer, while Crabtree-negative yeasts reduce alcohol production in oxygen-rich environments.

A Revolutionary Filtration Technique

Reverse osmosis is a method that originates from water purification. In beer production, it has become a powerful tool for making alcohol-free beer.

In the world of non-alcoholic beer, vacuum distillation is a true game-changer. More and more leading breweries are embracing this advanced technique. It removes alcohol from beer while preserving as much flavor as possible.

This campaign, which encourages people to abstain from alcohol for a month in February, has had an interesting side effect: the exponential growth of the non-alcoholic beer market.

Thorough Raw Material Control Our laboratory performs precise checks on all raw materials (malt, hops, and yeast) with each delivery. We leave nothing to chance to ensure the highest quality from the very beginning.

However, this model raises a critical question: confidentiality. How can the safety of recipes, the protection of expertise, and the risks of plagiarism or copying be guaranteed?

In this article, we’ll dive into the importance of confidentiality in contract brewing, the practices that ensure it, and the benefits for brewers and clients. We’ll also explore technological solutions and legal measures that safeguard recipe integrity in this production model.

The Contract Brewing Process: A Guarantee of Quality

Contract brewing goes beyond just beer production. It involves close collaboration between the client and the brewery to ensure the final product meets expectations. This collaboration also includes selecting the appropriate packaging method, a crucial element in maintaining and presenting beer quality.

For over 20 years, Bière Magazine has been introducing you to the many facets of beer in France and around the globe. The beer world evolves every day. The explosion of craft breweries in France and worldwide is an astonishing phenomenon. Whether you’re an amateur or a professional, everything you’ve always wanted to know about beer can be found in Bière Magazine!

Pumpkin beer is a special type of brew that is often made with pumpkin puree and a blend of autumn spices like cinnamon and nutmeg. It has a warm, rich flavor that perfectly fits the Halloween season and fall.

Brewers’ grain, a byproduct of beer brewing, is rich in protein and fibre, making it an ideal animal feed. Its use not only reduces food waste but also supports local farmers and promotes animal well-being. This initiative highlights the collaboration between agriculture and industry, contributing to a circular economy and a sustainable future.

But how do you start? Buy a few kettles and start brewing yourself, of course. But how are the tanks cooled? Doesn’t that consume a lot of electricity? And how do we handle the bottling? Hand-filling several hectoliters can be fun for a while, but spending your entire Saturday or Sunday doing it might be too much. And what about oxygen ingress during filling? Or applying the labels?

Brewing beer is not easy, and it requires not only knowledge and craftsmanship but also significant investment. The smaller the setup, the higher the investment—and thus the risk—per liter.

In this blog post, we explain why choosing a contract brewery can be interesting for brewing beers you want to commercialize.

The terms “alcohol-free” and “0.0 beer” are often used interchangeably, but there’s a crucial distinction. In many countries, beers with an alcohol content of up to 0.1% can be labeled “alcohol-free.” True 0.0 beers, on the other hand, are guaranteed to contain absolutely no alcohol.

BCB started developing several non-alcoholic beers for the English market in 2018. In the following years, the brewery further specialized in non-alcoholic beer, which today can no longer be considered a niche.

Today, BCB produces more than 90 non-alcoholic beers for customers in various countries, while demand continues to grow.

As a contract brewery, we have specialised knowledge and experience in the brewing process, enabling us to deliver high-quality and consistent results.

At BCB, being a contract brewery, we follow a unique business model that demands not only efficiency but also the highest level of flexibility. When you trust us to brew your beer, you expect not only quality but also consistency, regardless of the brewing volume you require.

A brewery with the highest level of flexibility, like BCB, necessitates a production facility that involves advanced engineering. Only in this way can we brew your beer in a consistent and high-quality manner.

Here, we outline the aspects that received our attention during the development of our contract brewery:

A name change is not an evident process for a business. Changing a name has a profound impact, be it personal names, company names or any other name.
It needs to be done thoughtfully and with the necessary preparation.

In this blog article, we would like to take a closer look at our own identity and why we made our name change.

From Eutropius Brewery to BCB