It’s now been a year since Prime Minister Boris Johnson ordered hospitality businesses to close their doors ahead of the first coronavirus (COVID-19) lockdown.
12 months later, they’re still closed.
The prolonged shutdowns and ongoing restrictions over the past year has no doubt had a massive impact on people’s livelihoods, with jobs lost and venues facing uncertainty as to whether they are financially capable of reopening, but on top of that, it’s also meant that tens of millions of pints of beer destined to be drank at pubs across the country have gone to waste.
The British Beer and Pub Association has predicted that around 87 million pints – which is equivalent to £331 million worth of beer – will have been thrown away as a result of pub closures during the several lockdowns around the UK.
But the Heineken brewery in Manchester has managed to find a way to turn all the wasted beer it’s producing into green energy.
Since May 2020, the brewery – which is located on Denmark Road in Moss Side, and is known as a major monument in Manchester’s brewing landscape – has processed 83,210 fifty litre kegs, which is enough power to heat nearly 28,000 average UK homes for a day.
If you’re looking for a little more context, it’s also enough to make 45,488,120 cups of tea, or power 6,317,794 hours of binge watching movies and TV shows.
Well, in its simplest terms, by reversing the mechanism that would usually fill the kegs, the beer is first taken out and stored in empty vessels, and then this excess beer is drip-fed into the onsite wastewater treatment plant (WWTP) and placed into an anaerobic digester that helps convert the beer into biogas, which is captured to produce this renewable and 100% sustainable energy.
The powerful combined heat and power unit – which is housed inside a shipping container – converts the biogas into heat and electricity.
“After all the care, attention and passion that went into brewing the beer in the first place, it would have been a great shame to pour it down the drain,” said Matt Callan, Brewery and Operations Director at Heineken Manchester.
“No brewer wants to see their beer not be enjoyed.
“Our team of engineers and brewers at Manchester found a solution [by] using our kegging line to empty beer barrels and turning the beer that would have gone to waste into green energy to power the brewing of fresh beer, all ready for when the pubs re-open.
“We’re always looking to find new innovative ways to brew a better world, and this solution is a win-win for drinkers and reducing our impact on the planet.”
Featured Image Credit – Heineken Brewery / Visit Manchester
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A sneak peek at the first pour: Greater Manchester celebrates the return of Boddingtons
Danny Jones
Greater Manchester has every reason to drink and jubilate this Friday and toast the perfect excuse for an early dart as the first fresh pours in a new chapter for Boddingtons beer have been sunk.
And by’eck if ain’t still bloody gorgeous.
That’s right, in case you didn’t hear the latest news about ‘Cream of Manchester’, we can now officially and ever-so gladly confirm that Boddingtons Bitter is properly back on draught in the region.
With the iconic cask ale making a glorious return decades on from its glory days in the 1990s, the new and improved Boddies beer is flowing from the taps – just in time for the weekend, no less.
Yes, with local brewery and pub chain J.W. Lees taking over the manufacturing and distribution, leaving the Budweiser Group to take over the licensing, the updated recipe Boddingtons – which clocks in at a 4.0% ABV – is about to be rolled out across the 10 boroughs.
Better yet, with five native pubs having already reinstalled honey yellow and black pumps, and with Lees looking to deliver it to the ale-loving masses across the North West, this could be the biggest Manc comeback since, well, those two lads from Burnage…
Speaking of: we were invited along to Founder’s Hall on Albert Square (formerly Duttons and now home to every one of the brand’s beers, not to mention serving as a tribute to John Lees himself), for a special ceremony to celebrate the inaugural public pints of Boddies being poured.
Let’s just say we were honoured to be part of the grand resurrection.
Obviously, there have been some holdouts hanging onto the classic Mancunian brew, and we certainly had fun trying to track them down over the past couple of years, but we’re just glad we don’t have to do as much work to find one now.
Managing Director of JW Lees, William Lees-Jones, said on the relaunch: “When I joined JW Lees in 1994, Boddingtons was ‘The Cream of Manchester’ and we were in awe of their position in leading the cask beer revolution.
“We’re proud to bring it back home, starting with Founder’s Hall, and we’re planning to restore Boddington’s as one of the UK’s leading premium cask beers, particularly here in the North West.” Well said, sir.
Available from Founder’s Hall, The Black Friar in Salford, Stables Tavern; Sams Chop House, The Circus Tavern, Oxford Road Tap, Piccadilly Tap and Victoria Tap from today, as well as Corbières and Stockport pubs like The Crown and The White Lion, we can’t wait to see Boddingtons take over the nation.
In the meantime, why not look back at the storied history behind one of our finest exports?
Subway launches make-your-own jacket potato concept ‘Spudway’ across UK
Emily Sergeant
Subway is finally launching its viral make-your-own jacket potato concept ‘Spudway’ at all its restaurants in the UK.
That’s right – you can now walk into any Greater Manchester Subway and order a jacket potato instead of a sandwich, and you get to choose exactly what goes on top of it.
Britain has always been a nation of ‘jacket fanatics’, with almost half of Brits claiming the spud to be a British cultural icon, but according to new research by Subway, it’s been found that nearly a quarter (23%) of us have argued with family and friends over how to prepare or serve one.
So it’s fair to say that, yes, us Brits do love ourselves a jacket potato, and this is why ‘Spudway’ is launching nationwide.
The UK-wide rollout of Spudway comes after it was trailed in select sites earlier this year, and then proved so popular that the trail was extended to include more locations.
Now, those fluffy jacket potatoes are available everywhere.
You can choose topping options like the simple Cheese & Beans or Tuna Mayo, or you can opt for Subway specialities like Meatball Marinara, and Chicken Tikka, but the beauty of Spudaway is it’s all fully customisable.
This means you can pick, quite simply, from whatever you fancy at the protein and salad counters, and finish it with your choice of Subway’s wide selection of signature sauces.
“The nation’s love of Jacket Potatoes is unparalleled,” commented Cathy Goodwin, who is the Interim Director of Culinary & Innovation Subway EMEA.
Subway has finally launched its make-your-own jacket potato concept ‘Spudway’ all across the UK / Credit: Subway
“The enthusiasm we’ve seen on social media and the strong demand from our guests throughout the trial made it clear that Spudway deserved a permanent place on our menu.
“Made with British potatoes, Irish salted butter, a double portion of cheese, and fully customisable with any of our many toppings, Spudway is the perfect freshly-made, high-quality lunch choice.”
Spudway jacket potatoes are freshly baked in-store daily and can be enjoyed on their own, or as part of a meal deal – which includes a spud, drink, plus crisps or a cookie.
Emily Sergeant -
22nd March 2021 
