brewing green/

our commitment
towards a sustainable
future for Britains beer
British Beer &
Pub Association
Market Towers
1 Nine Elms Lane
London SW8 5NQ
T: 020 7627 9191
F: 020 7627 9123
E: [email protected]
www.beerandpub.com
Registered in London
Company number: 1182734
Designed by Columns Design
foreword/
commitment
for the
long term
I welcome this opportunity
to provide a foreword to the
brewing industry environmental
commitment. The brewing sector
plays a signicant role in the UK
economy and, like other parts of
the food and drink supply chain,
is a signicant user of water,
energy and raw materials.
I have been impressed by the
steps already taken to address
these challenges by the BBPA
and its members but, as always,
there is more that we can do. This
commitment sets hard targets to
reduce carbon emissions and the
pledge to obtain baseline data on
renewable energies. Once this
data is to hand, it can be used
to monitor progress and show
how the sector is helping the UK
to move towards our renewable
and CO2 reduction targets.

The need to reduce packaging
waste, yet maintain food safety
and quality, is particularly
challenging and I am pleased
to see the BBPAs commitment
to reduce the weight of bottles
and cans. This Government
understands that improving
material resource efciency
is important as a way of
moving towards a zero waste
economy and building a more
sustainable society.
The brewing industry needs to be
part of a vibrant and competitive
food and drink industry and must
continue to grow sustainably,
producing more with less. By
taking advantage of the savings
from using less energy, water, and
minimising waste, the sector can
become even more competitive,
saving money and contributing
to its economic performance
while reducing its impact on
the environment.
I dont doubt that this is a
tough challenge, but with the
enthusiastic and innovative
support of the BBPAs members,
I am sure that you will achieve the
brewing industrys environmental
commitment. I wish you every
success with this.
Jim Paice MP
Minister of State for
Agriculture and Food
Contents
01 Commitment for the long term
02 Our commitments
04 Carbon emissions
06 Water efciency
08 Renewable energy
09 Waste reduction
10 Packaging waste and recycling
11 Packaging reduction and
lightweighting of containers
12 Use of raw agricultural materials
13 Improved environmental
management systems
14 Sustainable production
15 Accountability and transparency
16 BBPA Members 2011
The UK brewing sector has a
long history of reducing its impact
on the environment. Since the mid
1970s, we have made huge progress.
This booklet highlights what the
sector has done over the last three
decades, but more importantly sets
out what we will do over the next
ten years.
While much of the progress in
recent years has been on reducing
the energy and water in our brewing
and packaging processes, we are
also determined to look at our
wider impact.
That is why we will continue to
work with partners, upstream
and downstream, to ensure that we
also help to reduce emissions in the
wider supply chain.
The commitments we set out aim
to make a real difference. The
environmental challenge, however,
is constantly evolving, and so will
our environmental commitment.
Where new areas of improvement
are needed, these will be included,
as we continue to meet the
challenge.
Brigid Simmonds OBE
Chief Executive,
British Beer & Pub Association
01
our
commitments/
#01
carbon
emissions/
To reduce carbon emissions
by 67 per cent by 2020
compared to 1990.
#05
packaging waste
and recycling/
To play our part in the
reduction of packaging waste
from our products.
#09
sustainable
production/
To develop plans to ensure
the sustainable future
of brewing in the UK, by
monitoring and managing
potential supply-side risks.
#02
water
efciency/
To achieve an industry average
of less than four litres of water
for each litre of beer produced,
a reduction of 42 per cent by
2020 compared to 1990.
#06
packaging
reduction and
lightweighting
of containers/
To minimise the use of
packaging without
compromising the safety
and quality of our products
through lightweighting and
working with the wider
supply chain.
#10
accountability
and transparency/
To produce an annual report that
sets out progress against agreed
plans and targets, and to enhance
the quality and quantity of data
available to monitor progress
against all targets.
#03
renewable
energy/
To increase the use of
renewable energy within
the sector.
#07
use of raw
agricultural
materials/
To continue to improve
the efcient use of raw
materials.
#04
waste
reduction/
To continue to reduce the
amount of waste sent to
landll year on year and
increase the amount reused.
#08
environmental
management
systems/
To ensure appropriate
environmental management
systems are in place, covering
carbon, energy, water,
efuent, waste minimisation
and packaging to reduce the
environmental impact of brewing
and in support of brewers
environmental policies and
operating permits.
Brewing green/Our commitment towards a greener future for Britains beer 02/03
For all major industries, reducing
the release of greenhouse gases
into the atmosphere is our greatest
challenge. While huge progress
has been made, the challenge is
to reduce energy use whilst still
being able to brew beer in an
economically viable way.
Carbon emissions from the UK
brewing sector have fallen hugely,
by 60 per cent from 1990-2009. While
these reductions have partly been
the result of falling beer production,
they have mostly been achieved
through large-scale investment in
more efcient plant, and savings
through rationalisation.
Given the huge strides already made,
our target of a 67 per cent reduction
in CO2 emissions by 2020 is going
to be tough to achieve. Most of the
major efciency gains have already
been achieved, and many brewing
sites are close to their optimum
performance without major new
step-changes in technology.
The challenges of continuing
to improve energy efciency
are greater than ever. With
production volumes in decline,
the amount of energy per pint
a site uses becomes greater,
as the sites energy baseload
becomes a greater proportion
of total energy use.
The consumers move away from
draught beer accentuates this
challenge, as extra energy is needed
to package beer in bottles and cans,
rather than through traditional
kegs and casks. Retrotting new
technology into what are often
historic buildings can also impose
major technical constraints and costs.
Despite all of these challenges,
the sector hopes to exceed the
two-thirds reduction in emissions
pledged in this commitment.
Plant improvement
at John Smiths
brewery
Carbon Trust
working towards
a step change
Heineken UKs John Smiths brewery
in Tadcaster has recently replaced
a refrigeration plant that was
over 30 years old. The 20-month
project has delivered a system that
consumes about half the energy of
its predecessor.

The old plant continued to supply
the brewery during the installation,
which began in 2008. This involved
underpinning the building to
accept the new unit. Soundproong
was also installed to ensure noise
from the new plant did not exceed
the strict limits laid down by the
Environment Agency.

The new refrigeration plant has a
capacity of 5.2MW, and has resulted
in savings in excess of 70K in
electricity consumption in the
rst year. It is fully electronically
controlled and sequentially shuts
down parts of the plant when not
required. Energy efcient motors
are used where appropriate and
chemical consumption for the
cooling towers has been reduced.
Industrial Energy
Efciency Accelerator
The brewing sector is currently
working on a project with the
Carbon Trust and consultants
CAMCO that aims to bring
about a step change reduction in
CO2 from industrial processes by
accelerating innovation in process
control and the uptake of low
carbon technologies.
Five sites in the sector have
signed up for the rst phase,
which started in the summer
of 2010. The main focus is on
packaging, both in kegs, casks,
bottles and cans and the boiling
stage of production. These will
be metered and measured to
help gain a deeper understanding
of the key causes of carbon
emissions. The project will
investigate alternative
technologies and quantify
potential energy savings.
The project is collaborative with
results being shared across the
sector. A benchmarking exercise
of the wider industry will also
run alongside the more detailed
on-site work to establish which
technologies are being used
across the sector and any potential
barriers to wider uptake.
Brewing green/Our commitment towards a greener future for Britains beer
#01
carbon
emissions
to reduce carbon
emissions by 67% by
2020 compared to 1990
Emissions from the
UK brewing sector
Energy efciency in
the UK brewing sector
Tonnes of CO2
per million pints
0.0
0.2
0.4
0.6
0.8
1.0
1.2
Forecast to meet projection Actual
'20 '19 '18 '17 '16 '15 '14 '13 '12 '11 '10 '09 '08 '07 '06 '05 '04 '03 '02 '01 '00 '99 '98 '97 '96 '95 '94 '93 '92 '91 '90
0
20
40
60
80
100
120
Forecast to meet projection Actual
'09 '08 '07 '06 '05 '04 '03 '02 '01 '00 '99 '98 '97 '96 '95 '94 '93 '92 '91 '90
Millions of tonnes
of CO2 per year
Actual
Forecast to meet projection
04/05
Water efciency
at Heineken UKs
Royal Brewery
Bigger is not always
better brewing
at Bathams
Heineken UKs Royal Brewery
in Manchester has a very low
water usage ratio, about 3.2 pints
of water for every pint of beer it
produces. The site uses mains
supplied water which represents
a signicant cost and numerous
process improvements have been
implemented over the last 20 years.
A system to recover the water used
in the brewing process was rst
installed in the 1980s and this has
been continually improved since.
It currently supplies water to the
air compressors, refrigeration plant
compressors and refrigeration plant
defrost system and saves in excess
of 62,000 cubic metres of water
every year.
The site also recovers 70 to 80 per
cent of the steam it produces which
saves a further 67,500 cubic metres
of water each year. In the canning
department, water recovery was
rst installed in 1999. Further
improvements have been made
since, including the replacement
of the two pasteurisers in 2006.
Much can be said for the added
efciencies delivered from bigger
production sites. Yet smaller sites
can also deliver water savings.
Daniel Bathams brewery in
Brierley Hill, West Midlands, is
a case in point. Their water usage
rivals, and in some cases beats,
that of many of the largest brewers
in the UK and worldwide.
Much of this is down to the manual
approach to cleaning taken in the
brewery. The mash tun, the copper
and all fermentation vessels are
cleaned by hand.
The brewery only packages beer
in casks, reducing the need for
pasteurisation and other water-
intensive processes. The washing
of the casks upon return is carried
out with water recirculated from
the cooling of the beer earlier in
the process. All the water used for
controlling temperature during
the fermentation process is also
reused after being returned through
an ice bank.
#02
water
efciency/
to achieve an industry average of less
than four litres of water for each litre of
beer produced, a reduction of 42% by
2020 compared to 1990
Water is the major ingredient of
beer. It is also vital for ensuring
the highest standards of hygiene in
the brewery. Approximately 62 per
cent of water used in the brewing
process is extracted directly from a
borehole on site, with the rest being
brought in from the mains supply.
Water usage varies considerably
from brewer to brewer, depending
on the type of beer, the brewing
style and the method of packaging
but with water resources becoming
increasingly scarce, even in certain
parts of the UK, all brewers are
committed to minimising water use.
Since 1990, water efciency has
increased dramatically, by 33 per
cent. In 1990, producing a typical litre
of beer required 6.7 litres of water.
This had fallen to 4.5 litres by 2009,
with some brewers achieving even
greater efciencies the industrys
reduction in water use equates to
over 7,000 Olympic swimming pools
at 2009 production levels.
Since 1990, additional legislation
on food safety has required further
water to be used for cleaning. This
makes the progress shown in the
chart particularly impressive. The
target of using less than four pints
of water per pint of beer by 2020
will build on these achievements.
Brewing green/Our commitment towards a greener future for Britains beer
Water efciency in
the UK brewing sector
Water usage
ratio of water used
to beer produced
Actual
Forecast to meet
projection
0
1
2
3
4
5
6
7
8
Forecast to meet projection Actual
'20 '19 '18 '17 '16 '15 '14 '13 '12 '11 '10 '09 '08 '07 '06 '05 '04 '03 '02 '01 '00 '99 '98 '97 '96 '95 '94 '93 '92 '91 '90
06/07
The brewing industry is striving
to reduce the amount of waste sent
to landll each year. This makes
economic sense, with landll
tax becoming more of a nancial
burden but it also increases
opportunities for innovative
ways to dispose of waste, such
as converting it to energy.
Data provided by the Environment
Agency shows that signicant
steps have been taken to reduce the
disposal of waste, as shown in the
table below. Waste recovery includes
positive actions such as recycling
and reusing materials.
A wider denition of waste has
led to a nominal increase in waste
volumes from breweries between
2006 and 2008. However, despite
this increase, the amount of waste
sent for disposal has more than
halved, as the percentage of waste
recovered has risen sharply, from
71 per cent to 89 per cent. Figures
for waste will continue to improve,
through increased use of technology
and innovation.
Waste recycling
at the John Smiths
brewery
For some time Heineken UKs John
Smiths Brewery in Tadcaster has
been recovering or recycling more
than 95 per cent of the waste
it produces. These operations
include spreading organic waste
materials separated from beer
during maturation to agricultural
land as a soil improver and recycling
packaging waste.
However, the site was still sending
212 tonnes of general mixed waste
to landll in 2008. In spring 2009,
a project was begun with waste
management contractor Sita
UK, to analyse the waste sent to
landll to identify further recycling
opportunities.
This led to the recycling of plastic
strapping and increased quantities
of cardboard. The remaining
unsorted waste, which was
previously sent directly to landll,
is now sent to a waste transfer
station where additional materials
are separated and recycled.
The remnants are then incinerated
in an energy from waste station.
The outcome of the project is
that the site has reduced general,
unsorted waste by 31 per cent,
from 242 tonnes in 2007 to 168
tonnes in 2009. Of the remaining
general, unsorted waste, 50 per
cent is now segregated for recycling
at the waste transfer station and
the remainder incinerated for
energy recovery.
#04
waste
reduction/
The European Union is committed
to increasing the proportion of
renewables in our energy supply
to 20 per cent by 2020. The level of
take-up in different member states
varies considerably and so do their
targets. The UK is expected to
increase its level to 15 per cent
by 2020.
Brewers are keen to play their part,
and have embarked on substantial
investment projects into clean
technology. Data is not yet available
on an industry-wide basis, but will
be collected from 2011. The examples
below show the substantial steps
companies have taken.
Biogas The Molson Coors (UK) site
in Tadcaster and the Heineken UK
site in Manchester generate biogas
through the further purication of
their waste water. This energy is
then used to power the site boilers.
Estimates suggest that this has
reduced natural gas use by up to
ten per cent. It is hoped that the
Heineken UK site in Tadcaster will
also be using biogas in the sites
boilers shortly.
Renewable electricity The
electricity supply to the Diageo
packaging plant in Belfast is
provided through a third party
supplier, Airtricity. All the sites
electricity needs are now met by
wind power.
Adnams
providing energy
back to the Grid
Adnams Bio Energy Limited
has announced the completion
of the construction phase of a
groundbreaking anaerobic digestion
(AD) plant. It will be the rst in the
UK to use brewery and local food
waste to produce renewable gas for
injection into the national gas grid
as well as providing gas for use as
a vehicle fuel.
In partnership with British Gas and
the National Grid, the facility has
started injecting renewable gas
into the grid. It will generate up to
4.8 million kWh per year enough
to heat 235 family homes for a
year or run an average family car
for 4 million miles. In the future,
the facility will produce enough
renewable gas to power the Adnams
brewery and run its eet of lorries,
while still leaving up to 60 per cent
of the output for injection into the
National Grid.
By using brewery and local food
waste to generate biomethane,
the plant will make a contribution
to decarbonising the gas grid
by delivering renewable heat to
households through the existing gas
network and central heating boilers.
It will also prevent the release of
highly-polluting methane to the
atmosphere, through diverting the
waste from landll.
#03
renewable
energy/
to increase the use of
renewable energy within
the sector
to continue to reduce the
amount of waste sent to
landll year on year and
increase the amount reused
Brewing green/Our commitment towards a greener future for Britains beer
Waste production, disposal
and recovery, permitted
installations (tonnes)
Year Waste
production
Disposal Recovery,
recycling
and reuse
Recovered
2006 95,178 27,689 67,489 71%
2008 118,881 13,244 105,637 89%
08/09
Beer comes in one of three
main forms of packaging; large
containers (such as kegs and casks),
bottles and cans. Around 97 per
cent of beer in pubs, restaurants
and clubs (approximately half of
all beer sold) is sold through kegs
and casks. These, for the most part,
are fully recyclable and can last
for over 30 years and over their
lifetime each one will remove the
need for around 26,000 bottles.
As beer sales have moved
increasingly to the off-trade (shops
and supermarkets), more focus
has been put on ensuring the
sustainability of sales through
bottles and cans which in the vast
majority of cases are used only once.
The BBPA will continue to report on
developments in this area, at both
company and sector level.
Brewers are increasingly looking
beyond the brewing process for
environmental gains. Looking at
their wider impact means focusing
on the supply chain. Brewing
companies will demonstrate this
commitment through work with
key stakeholders, such as WRAP, an
organisation working with industry
and Government to reduce waste.
A number of brewing companies
and brands have supported WRAPs
Courtauld Commitment, designed
to nd practical solutions to reduce
packaging waste. Both Molson Coors
(UK) and Stella Artois were signed
up for the rst phase. The initial
target was to design out packaging
waste growth by 2008, to deliver
absolute reductions in packaging
waste by 2010 and to help reduce
household waste. Phase I was a
huge success with over 1.2 million
tonnes of food and packaging waste
prevented from 2005 to 2009.
Phase II has now been launched,
with Molson Coors (UK) (as founding
signatory) AB-Inbev, Miller Brands
and Heineken UK all signed up. The
new phase will run until 2012 and
aims to achieve more sustainable
use of resources over the entire
lifecycle of products, throughout the
whole supply chain.

AB-Inbev is also advancing in
its re-use of recycled material.
The recycled content of Stella Artois
cans and bottles was a major part
of its marketing campaign during
2009. Cans are made up of 50 per
cent recycled aluminium, with
bottles made from 75 per cent
recycled glass, above a very high
industry average of 71 per cent.
All cardboard and paper point-
of-sale material, as well as all
corrugated packs, are made from
100 per cent recycled material.
Brewing industry
lightweighting
project with WRAP
With the assistance of WRAP, UK
brewing companies have made
substantial reductions in the weight
of their bottles and cans. Known
as lightweighting, most major UK
brewers have now gone through
initiatives that have dramatically
reduced the amount of packaging
they are using in their products.
Some of the results have been
very impressive. Overall, WRAPs
GlassRite project led to 31,800
tonnes of beer and cider bottles
being removed from the waste
stream. This does not include
brands that have lightweighted their
products independently of WRAP.
Carlsberg reduced the weight of
its bottles by approximately 17 per
cent, reducing the amount of glass
by approximately 7,300 tonnes per
year. The results are impressive, and
the process involved overcoming a
number of potential problems. Bottle
strength had to be retained, as did
the appearance standards expected
of the brand, and bottles still
needed to be lled through existing
Carlsberg production lines.
Heineken UK also undertook a
similar exercise with a number of its
beer and cider brands, including the
iconic Newcastle Brown Ale.
Reductions in weight of 14,000
tonnes were achieved.
Brewing green/Our commitment towards a greener future for Britains beer
#05
packaging
waste and
recycling/
to play our part in the
reduction of packaging
waste from our products
#06
packaging
reduction and
lightweighting
of containers/
to minimise the use of packaging
without compromising the safety
and quality of our products through
lightweighting and working with the
wider supply chain
10/11
Brewers are committed to
improving the efcient use of raw
materials and report individual
statistics contained within
environmental permit returns to
the Environment Agency. This
monitoring of resources enables
brewers to measure their impact in
the early stages of the supply chain.
Beer is a natural product that would
not exist without the agricultural
raw materials of barley and hops
that go into the brew. Ensuring the
efcient use of these raw materials
is an integral part of the brewing
process, and helps to reduce costs.
Once used to produce beer, brewers
grains from barley do not go to
waste, but provides a valuable by-
product that can be sold by brewers
as cattle feed, starting a completely
new supply chain and reducing the
environmental impact of meat and
dairy production.
Brewers will commit to report their
use of agricultural raw materials
in the brewing process and the
productive use of co-products over
the next ten years.
Molson Coors (UK)
achieves Red Tractor
Barley Accreditation
Molson Coors (UK) has achieved Red
Tractor certication for the barley
used in the production of its Carling
lager. Carling now carries the Red
Tractor mark on all its multi-pack
boxes and will be carrying the logo
on its cans from October 2010. This
use of locally sourced products
reduces food miles and consequent
carbon implications. It also enhances
food security through lowering the
brewers dependence on imports.
The Red Tractor mark now appears
on over 10 billion worth of fresh
food and drink in the UK and is an
independent verication that the
product has been made to high
quality standards from farm to
shelf. The Red Tractor logo gives
consumers complete condence
about the strict standards of
production. The inclusion of the
Union Flag ensures it was farmed
and processed in the UK.
Jerry Dyson, Carlings Sourcing
Manager said: Were proud to
be able to tell our customers that 100
per cent of our barley has met the
high quality standards set by Red
Tractor throughout its production,
from grain to glass.
Brewing green/Our commitment towards a greener future for Britains beer
#07
use of raw
agricultural
materials/
to continue to improve the efcient
use of raw materials
Many environmental
management systems (EMS)
are in use throughout the brewing
sector, aimed at controlling
energy and water use, efuent
production, waste minimisation
and control of incidents.
These management systems allow
brewers to monitor environmental
policies, operating permits and other
wider environmental responsibilities.
At the largest companies, ISO
14001 and other systems are widely
used, as well as alternatives. The
complexity of EMS tends to be
proportionate to the size of company.
The brewing industry, through
the BBPA, intends to report on the
type of EMS used by companies in
coming years.
The Environment Agency (EA)
rates the management systems in
place at its regulated sites with an
OPRA (Operational Risk Appraisal)
score from A to E. Of the 23 sites
in the brewing and cider sectors,
18 have a rating of A or B.
The BBPA has been working with
the EA to produce an environmental
management toolkit to promote the
efcient management of energy
use throughout the sector. This has
been widely shared throughout the
industry.
One of the principal reasons for
having a robust EMS is to minimise
the risk of pollution in the vicinity
of the brewery. This is subject to
monitoring by the Environment
Agency which found no serious
pollution incidents in either 2008
or 2009.
#08
improved
environmental
management
systems/
to ensure appropriate environmental
management systems are in
place, covering carbon, energy,
water, efuent, waste minimisation
and packaging to reduce the
environmental impact of brewing and
in support of brewers environmental
policies and operating permits
12/13
The climate has a major impact on
the country as a whole. Brewing
sites are no exception, particularly
due to the proximity of many to
rivers. The industry was vividly
reminded of this in November
2008, when the Marstons-owned
Jennings brewery was ooded.
Companies are actively taking
steps to reduce the risk of climate-
related disasters in the future.
The brewing industry is supportive
of Defras bid to make companies
aware of the risks and potential
opportunities that can arise from
climate change. They are committed
to working with Government and
other stakeholders to ensure we can
all make the best of the environment
we live and work in.
Brewing green/Our commitment towards a greener future for Britains beer
to continue to develop plans to ensure the
sustainable future of brewing in the UK, by
monitoring and managing potential supply-
side risks
When it comes to making a
commitment, ten years into the
future can seem like a distant
promise. The brewing industry is
committed to providing annual
updates on progress against the
targets set out in this document.
We intend to enhance our data
recording on all the issues in which
we have made commitments to
ensure we are meeting our targets
and obligations.
The environmental issues affecting
the industry are not set in stone.
New environmental challenges
will arise and we commit to embrace
each challenge presented to us.
Whilst this commitment is on behalf
of brewers in the UK, it is important
to realise that each of the BBPAs
brewing member companies are
making their own statements
of intent and action. Most major
companies now publish either
sustainability reports or devote a
section of their annual reports to
this area.
#10
accountability
and
transparency/
to produce an annual report that sets
out progress against agreed plans and
targets, and to enhance the quality
and quantity of data available to
monitor progress against all targets
#09
sustainable
production/
Molson Coors
brewing sustainably
Marstons meeting
the standard
Without great water brewers
cant make great beer. As water
is the number one ingredient in
beer, examining water use and
availability is just one example of
how Molson Coors needs to plan for
the medium and long term effects of
environmental change.
Their UK Sustainability Team,
an integral part of supply
chain operations, is leading the
companys approach to sustainable
production. Their current focus is to
measure and truly understand the
businesss environmental risks and
opportunities in detail. The process
involves conducting detailed studies
across the whole supply chain in
areas such as water use, carbon
and climate change, reliance on
natural resources and material
use efciency.
Ultimately, all areas of the
business will use this insight to
take informed decisions that will
reduce the impacts associated with
Molson Coorss operations and
products. That way the company
can explain to its customers how
it will keep brewing great beer,
while remaining competitive, and
continue to meet expectations about
the company. All of which will help
Molson Coors take great strides
in its journey towards world class
corporate responsibility.
The Midlands brewer and
pub owner Marstons has
clearly demonstrated its
sustainable credentials by
joining the FTSE4Good nancial
index. This index measures
the nancial performance
of companies that meet
globally recognised corporate
responsibility standards.
Inclusion in the index is
dependent on meeting a number
of standards, with an emphasis
on the environment, with
regular reporting requirements.
Marstons used this opportunity
to more closely monitor energy
use throughout its pub estate
and implement more stringent
environmental management
tools at brewery sites.
14/15
Brewing green/Our commitment towards a greener future for Britains beer
BBPA Members
2011
Admiral Taverns Limited
Adnams plc
Anheuser-Busch InBev
Arkells Brewery Ltd
Barracuda Group
Black Sheep Brewery plc
Brakspear Pub Company
C and C Group plc
Camerons Brewing Ltd
Carlsberg UK
Charles Wells Ltd
Company Value Ltd
Daleside Brewery
Daniel Batham & Son Ltd
Daniel Thwaites plc
Diageo plc
Elgood & Sons Ltd
Enterprise Inns plc
Everards Brewery Ltd
Felinfoel Brewery Co Ltd
Frederic Robinson Ltd
Fuller Smith & Turner plc
George Bateman & Son Ltd
Gray & Sons (Chelmsford) Ltd
Hall & Woodhouse Ltd
Harvey & Son (Lewes) Ltd
Heavitree Brewery plc
Heineken UK
Heron & Brearley Ltd
Holdens Brewery Ltd
Hook Norton Brewery Co Ltd
Hydes Brewery Ltd
iNTERTAIN Ltd
J.C. & R.H. Palmer Ltd
J.W. Lees & Co
Joseph Holt Ltd
Kurnia Licensing Consultants
Liberation Group
Maclay Group plc
Marstons plc
McMullen & Sons Ltd
Miller Brands UK
Mitchells & Butlers
Mitchells of Lancaster Ltd
Molson Coors Brewing Company
(UK) Ltd
Punch Taverns
R W Randall
Robert Cain & Company Ltd
Route Organisation
S.A. Brain & Company Ltd
Sharps Brewery
Shepherd Neame Ltd
St Austell Brewery Co. Ltd
T & R Theakston
Thomas Hardy Brewing &
Packaging Ltd
Timothy Taylor & Co Ltd
Titanic Brewery
Wadworth & Co Ltd
Weston Castle
Young & Cos Brewery plc
16/17