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‘Sleepless in Seattle’

By: Paul Buttrick

01/07/2006

The craft beer brewers of the United States meet annually for a conference and trade exhibition organised by the Brewers Association. Every two years, it is also host to the World Beer Cup. In 2006 the event was held in Seattle, Washington state, home of Boeing, Starbucks and America’s hop industry.

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Enzymes in brewing

By: Ian Bentley

01/07/2006

The brewing process depends on enzymes. The enzymes from malt catalyse the hydrolysis of the endosperm cell walls, starch, protein, and lipid during malting and mashing to give wort which is then fermented by yeast into beer.

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Old Speckled Hen Hall opens

By: Roger Putman

01/07/2006

2004 saw new bottling lines at InBev Magor and S&N at Tadcaster. In 2005 Carlsberg at Leeds commissioned a bottling line followed by a new can line earlier this year. Now super regional Greene King has opened a brand new facility at Bury St Edmunds which is designed to fill eight different bottle sizes at up to 25,000 per hour.

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New mash tuns at Greene King as well

By: John Bexon

01/07/2006

A parallel development to the Bottling Hall has been the redesign and rebuild of two of Greene King’s three mash tuns. The third vessel was replaced last year at a cost of £400,000 and has since delivered increased recoverable extracts and improved wort quality.

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The yeast ‘supply chain’

By: David Quain

01/07/2006

There are relatively few of us around the brewing world whose enthusiasm for all things ‘yeast’ borders on the obsessive. A common theme of our musings is wellbeing and, particularly, how to look after yeast better. Typically the discussion then takes off in two well trodden directions. Those of a more academic bent want to get their heads under the bonnet and understand what makes the yeast cell tick. The others ponder the basics and say things like ‘if only we could get the simple things right, the big things would take of themselves’.

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From Old Bob to BOB

By: Roger Putman

01/07/2006

“We expect this man to win us some more prizes,” said Wickwar founder and MD Ray Penny as I met him in the cosy office cum visitors bar at the recently muchexpanded Wickwar Brewery. Philip Downes’ career at Ridley’s in Chelmsford was cut short when the family decided to sell its 73 pubs to Greene King last autumn.