Library

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Gearing up for the fans

By: Paul Buttrick

01/10/2006

With the World Cup being held in Germany in June 2006, the sponsor of the England team needed to get its ‘skates on’ to supply thirsty supporters in the UK. The installation of a new bottling line in 2005 and canning line this year, brings a bright future to Carlsberg’s Leeds brewery. Paul Buttrick paid a visit to Leeds to see the new packaging lines and also took the opportunity to see the Yorkshire Squares which are still used to ferment Tetley beers

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An alternate approach to distillery waste management

By: Robert Hickey, Mark Motylewski

01/10/2006

Rising energy costs and an overabundance of spent grain in the feeds marketplace have forced US distillers to find for more cost effective ways to manage the byproducts from the fermentation and distilling process. Working closely with several US whiskey makers, Ecovation, Inc. has developed an alternate approach that translates to a sustainable solution for the treatment of spent grains, converting these byproducts to a renewable energy source.

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Floor Malting in the 21st Century

By: Derrick Harding

01/10/2006

Wolverhampton & Dudley Breweries ceased malting at its two floor maltings at the end of 2005 and so were still floor malting for five years of the 21st Century. Floor malting in 2005 was very different from the laborious and lengthy processes that our forefathers employed when the maltings were built in 1895.

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Down to a water usage of 2.2 to 1

By: Roger Putman

01/10/2006

If Abbotsford is Australia’s biggest brewery, then Fosters at Yatala (the locals pronounce it Yatla – leaving out the middle ‘a’) near Brisbane is its most modern and environmentally friendly. Brewing to filtration was completely modernised from an output of 2.3 million to a site capable of making 5.5 million hectolitres with only a handful more operators. It cost A$170 million and the project was on time and in budget. The only new pieces of equipment were a two stream 850hl brewhouse by Briggs and a Filtrox filter; all of the rest of the equipment was relocated from the closing Kent Brewery in the middle of Sydney.

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You never know what you’ve got until it is in the pocket – but the 2006 hop crop looks rather light

By: Oliver Burton

01/10/2006

Charles Faram hosted a hop walk on September 6th mainly for the smaller brewers. Some 200 people turned up on a glorious summer’s day at Pridewood Farm at Ashperton which is just the other side of Ledbury on the way to Hereford.

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Maris Otter and friends

By: Michael Parsons

01/10/2006

In 1905, E.S. Beaven made the eponymous cross that yielded Plumage Archer, thus producing a malting barley variety that, in conjunction with Spratt Archer, dominated the UK malting barley crop for almost fifty years. Much later these two classics were crossed with Kenia and Tschermaks Winter Two Row respectively to yield Proctor and Pioneer – the parents of Maris Otter. Forty years on Maris Otter is still going strong.

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The McMullen legacy

By: Roger Putman

01/10/2006

Fergus McMullen has spent just over a million pounds building a new brewhouse and fermenting block. It is the fifth brewery his family has built in the pretty town of Hertford since itinerant cooper Peter McMullen thought that his casks were of better quality than that which the town’s brewers put in them and decided to start brewing his own. That was back in 1827 and Fergus is one of the seventh generation since then. The magnificent third brewery dating from 1891 has been unused for some years but it is still floodlit while brewing has retrenched to the other side of Hartham Lane.

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Powells at Portingales Lane

By: Roger Putman

01/10/2006

Another port of call on your Editor’s tour down under was to take part in the judging of the Australian International Brewing Awards. On the way we called in at Grant Powell’s floor maltings.

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Utilities in perspective

By: Eric Candy

01/10/2006

Utilities are often treated as the poor relation as they are not seen to contribute directly to the product. They are very much a means to an end and if ignored can not only unduly increase product costs but can also reduce production efficiency and have a negative impact on product quality. Utilities are also tied up in the increasing global awareness and debate about the need for environmental sustainability.

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“Just popping down the Virtual…”

By: Paul Buttrick

01/10/2006

With brewing companies concentrating on marketing and their supply chain, the retail trade needs to look at new ways of training their managers, lessees and staff. The Virtual Learning Zone package developed by Bill Allen at AVS Television Productions in Manchester, is a uniquely modern and effective way of getting information across using 3D graphics, where users can view the ‘virtual’ Pub and Brewery.