Sensory analysis is one of the aspects of brewing that many may think is not part of a brewer’s role, but something the lab does for us. Even if this is the case for you, you need a practical understanding of the process to be confident that what the lab is telling you is what you need to know.
Dr Suzanna Drew (IBD training specialist) represented the IBD at the 4th ICBR (Independent Craft Brewers Roundtable) hosted by the Macedonian Thrace Brewery (ΖΥΘΟΠΟΙΙΑ ΜΑΚΕΔΟΝΙΑΣ ΘΡΑΚΗΣ Α.Ε.) in Komotini, Northern Greece. The event was attended by brewer, supplier, university and taproom representatives from Greece, Romania, Bulgaria, Turkey and Albania.
Almost 600 distilling professionals, suppliers, exhibitors and scientists from 32 countries have gathered in Edinburgh to learn, connect and share experiences and knowledge at the 8th edition of the WDSC.
The Journal of the Institute of Brewing (JIB) is now exclusively published online in its new digital format at its new website – jib.ibd.org.uk All papers are now available ‘open access’ without any fees for the authors or readers with full and free access to all published papers in ‘early view’.
We are dedicating March this year to celebrate the role of women at the IBD and by extension, in the drinks industry. We are introducing some of our talented female colleagues in the IBD team whose stellar work makes the IBD. Suzanna Drew, Training Specialist at the Education & Professional Team; Alice Kim, Digital Marketing Executive; and Chloe Falodun, Examination Officer, explain briefly their roles at the IBD and their impact on the industry.
International Women’s Day (IWD) is a great occasion to stop and reflect, and together celebrate the progress we have made in the world, and in our industry. It is a continuous source of pride for me to see women play more prominent and transformative roles in society, especially in science and leadership.
After the disruption created by Covid, 220 Midland section members and their guests could once again return to the historic Burton Town Hall for their Annual Dinner on Friday, 3rd February.
For any company producing spirits to succeed in today’s highly competitive marketplace, it is vital that the professionals involved understand the essentials of distilling and spirit production processes. That's the reason the IBD is launching the Essentials in Distilling course.
Making great beer is so much more than a Google search for the best ever IPA recipe or reading a book on brewing beer styles you love. This need to ensure that all recipe details are attended to and understood is the reason why what you get from the new beer recipe development course is an essential addition to any brewer’s skill set and continuing professional development.