​The 29th April 2021 marks the 10th anniversary of our first ever production leaving Bevisol back in 2011, we are all feeling very proud.
 
Proud because:-
• We have wonderful customers, whose products provide so much enjoyment.
• We have great suppliers that provide our raw materials, equipment and services.
• Our workforce is hard-working, loyal, and talented.
• We’ve developed a production facility capable of producing >100 million litres a year.
• We have created amazing friendships and bonds.
• We remain full of passion and enjoyment for what we do and for our company’s future.
 
Congratulations team Bevisol - we started ten years ago with 11 employees - now 64 of us - and have supplied over 700 million litres of product to trade.
 
Here’s to the next ten!🍻

Exciting times are unfolding here at Bevisol as we are seeing big changes being put into place in our brand new filtration and process hall. Project Diamond has taken a lot of planning and we are proud of the work that has been carried out so far.

Amazingly, we have managed to source the original staircase and yeast tanks from the site where Chris Newall, Bevisol's Managing Director, started his brewing career.
We saved both the staircase and yeast tanks from the the former Burton No. 1 Brewery.
We have plans to refurbish both the staircase and former yeast tanks then later install these here at Bevisol.

We continue to look forward to being able to declare P3 open and ready for the exciting plans we have in store. 
Keep up to date with our website and social media platforms to ensure you do not miss our exciting updates! 
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​In the summer of 2020, the Bevisol and Doehler boards decided to make an new multi-million pound investment at Bevisol – ‘Project Diamond’ commenced late August 2020. The objective : to build a new production facility capable of producing up to 50,000 tonnes/annum of fermented products, mainly for global export.
 
As well as installing 21 fermenting and storage tanks, all sitting on 2000 tonnes of concreate containing 150 tonnes of reinforcing steel, there is also a new 1200m2 process hall (No.3), which will house specialist processing equipment made in Holland and Germany. All this will be powered by a new 11,000 volt electricity supply and solar panels.
 
Project Diamond will go fully live in May 2021 and is creating 16 new jobs at Bevisol. Many of the building and process contractors are sourced locally, in Herefordshire. 
 
Product will be filled into 26,000 litre-capacity, stainless steel iso-tanks and shipped by boat, taking up to 3 weeks to arrive at destination.
 
Executed over a short project timeline, this is a massive technical, engineering and logistical exercise.
 
Further updates to come as the project progresses.

A huge well done to our very own Amy Layland who kindly organised another amazing fundraiser. Amy got everyone at Bevisol involved in donating money or new toys to Hereford Children's ward for this Christmas. In the picture below you can see Amy on the left and Gracie on the right, who is a student nurse from Hereford hospital. 
Well done to Amy and the team at Bevisol for the outstanding amount of presents we were able to donate.  

Over the past couple of months we have had a few brilliant new additions to the Bevisol team. So, without further ado, over to Celina, Kimonas, Harvey, and Caroline to introduce themselves... 

Celina:  
Hi, I'm Celina and I joined the Bevisol team back in September as a Quality Technician. Within my role I am reviewing the current fermentation practices against the SOP’s, industry best practice, and current academic thinking. During my first two months working for Bevisol I got a great insight into industrial scale (1000 – 2000 hL (!)) fermentations, gained knowledge about a wide range of fruit and malt ferments and even exciting new categories such as Hard Seltzers. After finishing my bachelor’s degree I worked for Lallemand at their R&D department in Montreal, Canada where I focused (amongst others) on the development of new recipes for the production of dried brewing yeast, different fermentation and propagation techniques, etc.. Upon return to Austria I continued to work for Lallemand at their production site in Vienna doing the quality control of their baker’s and wine yeasts part-time, while finishing my master’s degree at the nutritional and physiological chemical department (University Vienna) investigating the impact of bitter compounds in red wine on mechanisms regulating gastric acid secretion. During my work for Lallemand I developed a great passion for the brewing industry, so I was super excited when I got accepted for the European’s Horizon 2020 programme which allowed me to do a Joint PhD at the University of Nottingham and KU Leuven in Brewing and Malting Technology. The aim of my project was to significantly reduce the energy and water inputs to the malting and brewing processes by developing a process to brew beer using ‘green’ (germinated, but not dried) malt, thus saving the substantial energy input associated with kilning and conserving the water contained in the green malt.

Kimonas: 
Hi there, my name is Kimonas Karachalios, and as a Process Technician my job is to set and monitor fermentations and to perform analysis in the lab. Meanwhile, I am training to gain the skills for other processes such as filtration and blending. I recently graduated from the University of Nottingham, where I received an MSc in Brewing Science and Practice and was awarded with a distinction. This experience had provided me with the background knowledge and passion to enter the beverage industry.

Harvey: 
Hello, my name is Harvey Newall and here is a bit about me. ​With coronavirus having a profound impact on the lifestyle of university students, I deferred for a 2021 start rather than start this year. Here at Bevisol, I'm hoping to build a wealth of experience in preparation for university next September,  while also having a meaningful and educational role to engage in and learn from. My role consists of using a computer-assisted design (CAD) software to draw schematics and P&ID systems to help coordinate the building of the new 'Project Diamond'. From my time at Bevisol so far, I've gained a broad understanding not only of CAD and brewing, but of the organisation and logistics of the business itself, an understanding in which will be crucial for my course at university next year. Alongside this, I've further learnt the importance of organisation, time-management, and coordination in attempt to successfully complete a task, or project. In the future, I one day hope to find myself in a managerial position of some sort, using vast skills I've gained and furthered from my time at Bevisol.

Caroline: 
​Hi there! My name is Caroline and I joined Bevisol in October 2020 as the company Health and Safety Manager.  It’s a friendly and dynamic place to work and I’m excited to be part of this successful and growing company.  I’ve been busy getting to know the industry, people and processes and have created an improvement plan which is progressing well.  With a background in large scale Railway investment Projects I bring with me an understanding of the importance of process safety and planning.  Over the last 10 years I’ve worked as a Health and Safety professional for the Construction, Demolition and Manufacturing industries and have experience of the challenges companies can face when introducing Health and Safety change and how to overcome these.  I have created H&S Management systems and helped businesses gain & maintain ISO accreditations.  I believe the key to effective Health and Safety Management is to keep things simple and proportionate.  I have a passion for improving cultural Health and Safety and am looking forward to encouraging and supporting colleagues with improvements through effective communication and teamwork.

​Bevisol is taking part in ‘Trek the Night – Cotswold Way 2017’ – on 10 June 2017, to raise funds for Action Medical Research.  Since 1952, Action Medical Research has been funding research into finding new cures and treatments for sick children achieving breakthrough’s, such as the polio and rubella vaccines, as well as ultrasound scans.
Trek the Night is a grueling 40-mile hike over the Cotswold Hills, starting at midnight and taking around 16 hours. It will be a tough endurance challenge and, to prepare themselves, the Bevisol hiking team has already completed a number of endurance hikes to build up their stamina for the main event.
 So far, they have completed a number of charity events, such as an early morning 16 mile walk at Llanwrtyd Wells, Powys, Wales in January, an exhausting 23 mile hike over the beautiful but stamina sapping Black Mountains in Brecon and a 26 mile hike through the Wye Forest in the West Midlands, all helping to raise money for important charities along the way, such as air ambulance, St Michael’s Hospice and the mountain rescue teams.
The teams would be grateful for any donations to help spur them on during the 16 hour walk!