Library

IBD Membership Required

IBD ‘Quality Masterclass’ at Weihenstephan

By: Shane McNamara

01/06/2016

The IBD held its fi rst International Section event on the 12th of May, hosted by the Lehrstuhl für Brauund Getränketechnologie in Freising, Germany at the Weihenstephan Brewery. Masterfully organised by the IBD International Section Chair Dr. Michaela Miedl, this was to be no ordinary IBD section event.

IBD Membership Required

Following Trends

By: Steve Curtis

01/06/2016

The 12th International Trends in Brewing Symposium, Ghent 2016 Once again the team at KU Leuven hosted a warm and well organised ‘Trends’. The symposium focused on ‘Celebrating diversity of beers and beer styles’ with topics covered including beer styles (What? Why? and How?), sources of fermentable extract, flavour diversity, microbial diversity, and final product evaluation.

IBD Membership Required

Cereals for spirits

By: Billy Mitchell

01/06/2016

Raw materials for cereal distilling This is the first of a series of features to support the already extensive learning material available to those studying for their General Certifi cate in Distilling – or for those just interested in cereal spirit production.

IBD Membership Required

Brewed in the jungle - New brewhouse and bottling at Cervecería San Juan, Peru

By: Christoph Lanfer

01/06/2016

Right in the heart of Peru’s rain forest, the Cervecería San Juan brewery in Pucallpa has been making its beers since 1975 for the people living in this huge, sparsely populated jungle region. This isolated location poses some special challenges, both for the brewery’s supply lines and also, of course, for beer distribution. Following a 2013 brewhouse refubishment, the brewery took delivery of a new returnable-glass line from Krones in 2014 – rated at 60,000 bottles an hour.

IBD Membership Required

Nanotechnology: A new perspective on distillation

By: John Whetstone

01/06/2016

An introduction to nanocopper technologies Green Engineering has intensively researched the use of nanoparticles of copper in the development of ‘Advanced Distillation Surfaces’ to greatly increase the effectiveness of copper to remove undesired compounds.

IBD Membership Required

Brewing with barley -The cereal of choice...

By: Tim O'Rourke

01/06/2016

If hops are the spice of beer then barley is its heart, providing the nutrients for yeast growth and after malting, the flavour and colour of beer.

IBD Membership Required

Magic in the air - The new Teeling Distillery in Dublin

By: Gerry McGovern

01/06/2016

Something magical happened in the middle of last year – when a distillery – the first in over 100 years – opened its doors in the heart of Dublin.

IBD Membership Required

Challenging the status quo!

By: Gary Blomeley

01/01/2016

With the theme for the 2016 IBD Asia Pacific Convention being ‘Vibrant diversity – The changing face of brewing and distilling’, the event in Sydney set to challenge the status quo and take a fresh approach to format and options for convention delegates, sponsors, presenters and exhibitors. The superb setting, world-class technical programme and wonderful hosts ensured that this challenge was met.

IBD Membership Required

Wastewater neutralisation at Pilsner Urquell

01/06/2016

Global beer production has made a dramatic increase in the last 15 years, with beer now reported to be the fifth most consumed beverage in the world. With additional production, though, comes a large quantity of wastewater, with an estimated 4.4 pints of water used during the brewing process for every pint produced.