Overseas distributors and production partners sought by ‘water-into-beer’ developers Moonshine Drinks

A UK-based company which has developed an exciting new brew in a bag product that turns tap water into beers, ciders and wines is continuing its expansion plans by searching for overseas partners ahead of the launch of additional products in the range. 

Moonshine Drinks – an award-winning new and unique brew-at-home product with a worldwide patent – is revolutionising the market for creating drinks at home.   

Last Autumn the firm launched with a three-strong range of beers which are produced simply by adding water to the Moonshine bag to create quality, naturally brewed beer in around two weeks.

With growing UK sales and current interest in more than ten countries, a range of ciders and wines is planned for launch in Autumn 2014…. using the same ‘just add water’ technique.

Now Moonshine Drinks is looking for partners outside the UK to distribute the growing product range or even produce locally under licence in more distant markets. 

“As we prepare to launch into the next phase, this is a perfect time for overseas distributors to talk to Moonshine Drinks,” said Moonshine Drinks’ Richard Worrall. “We are now looking for retail or distribution partners who could generate sales outside the UK on a distribution or production licence basis.” 

The Moonshine beer bags are currently being sold in the UK through premium retailer Lakeland and via upmarket garden centres and stores, with about 300 outlets now stocking the product. The range includes: 

• Cheesemakers – a lighter, golden ale with a hoppy flavour
• Four Candles – a medium bitter, traditional malty British ale
• Dark Adder – a dark beer akin to a mild with a subtle liquorice flavour

All brew to about 4.2% ABV strength and are ready to drink around two weeks after the brewing process begins and last a further month. Each brew-at-home-system comes in a striking, space-saving tube, which contains a brewing bag with malt extract inside, a sachet of ‘Moondust’ (yeast/nutrients), a yellow brewing cap and instructions for use. 

The products pre-brew are inert, non-alcoholic (and therefore do not require a special licence to be sold) and have a year’s shelf life. Also suitable for vegetarians, they contain natural ingredients and are simple and fun to brew. The Moonshine beers produce 25 pints or about 14 litres of beer from just one bag and are the easiest way to produce craft beer at home. 

Two ciders (apple and perry/pear) and three wines (white Pinot Grigio, rosé Zinfandel and red Cabernet Sauvignon) are due to be launched in the Autumn to give a full range of drinks. 

The product, which was developed by Moonshine Drinks Ltd in conjunction with experts at The University of Nottingham and Nottingham Trent University, was awarded an innovation award from the Food and Drink iNet during its development. 

The Moonshine team works with one of the world’s leading malt suppliers, Muntons, to create the individual mix of ingredients which are the basis for such superb drinks. 

Distributors or potential producers who fit the bill and can potentially work with Moonshine Drinks should contact Richard Worrall on richard@moonshinedrinks.co.uk for more information. 

www.moonshinedrinks.co.uk

Press release issued by Perfect 10 PR www.perfect10pr.co.uk

Just add water into the unique Moonshine bag to brew quality ‘just like the pub’ real ale.

 A revolutionary new home brewing bag which creates 25 pints of beer in around 14 days simply by adding water to a unique and patented brewing bag has been launched by Moonshine Drinks Ltd.

The beer tastes just like any pub-pulled pint….and is the easiest way that’s ever been invented for brewing real ale at home.

Each bag contains only quality ingredients for brewing real ale. Simply pour tap water into the Moonshine bag, add the contents of the ‘Moondust’; their customised yeast and nutrient to mirror traditional brewing methods in this unique environment,……. and there you have it, in just a few days you’ll have 25 pints of naturally conditioned beer and it equates to around £1 a pint.

The real ale brewing bag, which won the Food and Drink iNet’s ‘Most Innovative New Product Award’ of 2012, brews ale to 4.2% ABV and is being branded as the simple and natural way to make real ale at home.

After the successful launch of Four Candles Bitter, which is being sold through Lakeland Limited stores and online, selected independent department stores and quality garden centres, two new beers have been developed. Cheese Maker’s Golden Ale and Dark Adder Ale have just gone on sale via the same outlets. And come the New Year, ciders and three wines will have been developed and for sale, all using the same ‘just add water’ method.

Key figures behind the launch include Robert Constable-Maxwell, a former CEO of Ind Coope, MD of Walker Cain, Liverpool (which later became brewer Tetley Walker) and marketing director of Allied Breweries UK.

Moonshine Drinks Ltd worked with experts at the University of Nottingham and Nottingham Trent University to develop the bag.

The product is suitable for vegans and vegetarians, and creates a natural, non-pasteurised, live beer which will keep for three to four weeks after brewing.

For more information, stockists and online sales please go to www.moonshinedrinks.com

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Winners of the 2012 Food and Drink iNet Innovation Awards announced

Nottinghamshire company Lindhurst Innovation Engineers has been crowned the winner of the 2012 Food and Drink iNet Innovation Awards.

The firm was named the Campden BRI Innovation Champion 2012 for the development of ground-breaking technology to turn waste into renewable energy.

Lindhurst Innovation Engineers, based at Midland Road, Sutton-in-Ashfield, worked with the University of Nottingham and Arla Foods to use microbial fuel cell technology to break down food waste using anaerobic digestion and create biogas.

In conjunction with academics, researchers and industry partners, the company is also working on other innovative techniques to help the food and drink sector reduce its environmental impact and become more efficient.  

The judges said: “The judges couldn't help but be impressed with this project. The company is presenting a more rounded approach to positive impact, and is making anaerobic digestion more accessible to smaller companies. Lindhurst Innovation Engineers is a shining example within the sector.”

Earlier at the event, Lindhurst also took the top spot in The Food and Drink Forum Most Innovative Positive Impact category at the awards, which were being held for the fifth year.
 

Other award winners at the event held at Athena in Leicester were:

• Dovedale Foods based in St John Street, Ashbourne, and with a manufacturing unit at Southglade Food Park, Nottingham, who were awarded The Clegg Food Projects Ltd Most Innovative Business Growth Award for the creation of Agile Manufacturing  (a term applied to an organisation that has created the processes, tools, and training to enable it to respond quickly to customer needs and market changes while still controlling costs and quality) to support the scaling up of manufacture of Dovedale's Sauces for Choice brand, with capacity to offer short-run production to other local small enterprises struggling with the capacity requirements of larger contract manufacturers. 

The judges said: “Dovedale Foods has shown innovation for its own business, and of value to other smaller businesses. The company is meeting a real need whilst having a flexible approach.”

• Moonshine Drinks Ltd, based in West Bridgford, Nottingham, who received The Nottingham Trent University Most Innovative New Product Development Award for developing a revolutionary home brew system to create quality real ales by simply adding tap water into the unique laminated bag to achieve ABV of 4%+.

The judges said: “The home brewing market is growing and this project offers good potential. Moonshine Drinks Ltd is approaching the project in a very flexible way. They have real exporting potential.”

• Just Egg, based at Hilltop Road, Hamilton Industrial Park, Leicester, and the University of Leicester, who received The Food and Drink Forum Most Innovative Collaboration Award for working in collaboration, with support from the Food and Drink iNet, to explore a cost-effective and environmentally sustainable way of disposing of the firm’s egg shell waste. The company is now well on its way to using the egg shells in the reformulation of plastic to make recycled packaging to protect their egg-based products. 

The judges said: “This is an excellent example of collaboration between academia, the industry and the iNet. This project has caused interest worldwide and has game changing potential. It’s a great example of lateral thinking.”

Business support organisation The Food and Drink Forum organised the awards ceremony on behalf of The Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.

 

Food and Drink iNet director Richard Worrall said: “Once again we have seen some tremendous examples of innovation in the food and drink sector in the East Midlands, and I’d like to congratulate the winners of this year’s awards.”

Each category winner receives one free place to a Campden BRI conference or seminar of their choice during the 12 months following the award ceremony, plus a day of PR support. The champion receives two additional free places to a Campden BRI conference or seminar of their choice during the 12 months following the award ceremony, plus an additional day of PR support.

The winners of the Food and Drink Forum Most Innovative Positive Impact category and the Food and Drink Forum Most Innovative Collaboration category each receive a free day’s consultancy from The Food and Drink Forum.

Clegg Food Projects will provide a complimentary visit to the site of the winner of the Most Innovative Business Growth Award to provide advice or information to support the business in process or facility improvement.

The winner of the Nottingham Trent University Most Innovative New Product Development Award receives a voucher to be used towards one of NTU’s food courses.

Around 130 representatives from the food and drink sector across the East Midlands and beyond attended the award ceremony event, which was hosted by comedian Ian Moore.

Part-funded by the European Regional Development Fund (ERDF), the Food and Drink iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands. It has developed an effective network to encourage the collaboration of academic expertise and knowledge, and local food and drink business innovation needs.

It aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes.  

The Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Nottingham Trent University, the University of Lincoln, and the University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.

For more information about the iNet visit www.foodanddrink-inet.org.uk

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk