Beer Recipes & NPD

Core Beer Range

These are KBC's core beers. They are the foundation of the business. Consistency is everything — every batch must taste the same as the last.

Beer	Style	ABV	Notes
Chapel Lane Lager	Lager	4.3%	Clean, crisp, sessionable. KBC's flagship. Must be flawless every time.
Railway Heist Red	Irish Red Ale	4.5%	Malty, smooth, traditional. Strong on-trade performer.
Soldiers Island Pale	Pale Ale	4.2%	Hoppy but balanced. Approachable for craft newcomers.
Electric Juice IPA	IPA	5.5%	Juicy, hazy, full-bodied. The craft drinker's choice.
Low Voltage Session	Session IPA	3.8%	Light, flavourful, easy-drinking. Growing category.

Recipe Version Control

All recipes live in Breww. When a recipe is modified (even slightly), follow this process:

1. Create a new recipe version in Breww — never overwrite the original
2. Document what changed and why (ingredient substitution, process tweak, customer feedback)
3. Document the expected impact on the finished beer (flavour, aroma, colour, ABV)
4. Get Barry's approval before brewing the modified version
5. After brewing, compare the new batch against the previous version — taste, gravity readings, customer feedback
6. If approved as the new standard, update Breww and note the version change in the batch record

Note: Version control is how we improve without losing what works. Every change must be deliberate and documented.

New Product Development (NPD)

KBC will develop new beers over time. But new beers must fit the brand, the market, and the production capacity. Here is the 6-step process for proposing a new beer:

Step 1: Write It Up

• Beer name (working title), style, target ABV, flavour profile, target audience
• Why this beer? What gap does it fill in the range or the market?

Step 2: Build the Business Case

• Estimated ingredient cost per batch (use the Brew Cost Calculator)
• Target price point (keg and can)
• Which accounts would stock it? Is there demand?
• Does it compete with or cannibalise an existing KBC beer?

Step 3: Discuss with Barry

• Present the write-up and business case
• Barry will assess fit with KBC brand, production capacity, and commercial viability
• This is a conversation, not a rubber stamp — be prepared to defend the idea or adjust it

Step 4: Pilot Brew

• If approved, brew a small pilot batch
• Full batch record as normal — this is not a casual experiment
• Taste panel: you, Barry, and selected Lock 13 staff

Step 5: Review

• Does it taste right? Is it consistent with the brief?
• What would you change for the next batch?
• Customer feedback if any was gathered

Step 6: Decision

• Add to core range / seasonal rotation / one-off / reject
• If added, create the recipe in Breww, set up packaging specs, update the sell sheet

What Makes a Good KBC Beer

• Sessionable to full-bodied — KBC covers the spectrum but every beer must be well-made
• Clean and consistent — no off-flavours, no batch variation, no shortcuts
• Approachable — even the IPA should be drinkable by someone who "doesn't usually drink craft"
• Locally named — Chapel Lane, Railway Heist, Soldiers Island — the names connect to Sallins and Kildare. New beers should follow this tradition.
• Commercially viable — a great beer that nobody buys is a waste of ingredients. Every beer must earn its place in the range.