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The man who started it all - Dave Thomas talks with Charlie Papazian
By: Dave Thomas
01/10/2016
Popping into any of the 4000+ craft breweries anywhere in the US invariably elicits excited comments from brewers like “I love you, man!” and “You’re the reason I got into brewing in the first place!” or “You should see my copy of your book, it is folded, creased, highlighted and wort-stained on every page!”
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The Station Works Brewery, Newry … an expansion in prospect
By: Gerry McGovern
01/10/2016
Lord Ballyedmond (otherwise known as Edward Haughey), once the wealthiest man in Northern Ireland, ran a very successful veterinary pharmaceutical company developed over many years in his Newry, Co. Down base, and was very well regarded in NI and indeed over the wider UK.
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Carnivale Brettanomyces
By: Ed Wray
01/10/2016
Brettanomyces, or Dekkera as it is more correctly known#, is mostly considered by brewers to be an unwanted wild yeast. But when it was first described in 1904 in the Journal of the Institute of Brewing it was in a paper outlining how best to use this organism responsible for the “remarkably fine flavour” of English stock ales.
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Hi Ho Silver Lining ... 200 years of Chiswick’s ‘Griffin Brewery’
By: Ian Hornsey
01/10/2016
The metaphor for optimism that tells us ‘Every cloud has a silver lining’, which probably emanates from Milton’s poem, might well be appropriately applied in relation to the Fuller Smith & Turner brewery in Chiswick after the recent sad events down the road at Mortlake.
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Operations Management Systems
By: Shane McNamara
01/10/2016
The second of this two-part series on operations management adapted from the Creative Commons Global Text Project book Business Fundamentals covers topic areas in operations management widely acknowledged as ‘best practice’ for successful organisations.
IBD Membership Required
TAB with SAB: An introduction to the Traditional African Beverages category
01/10/2016
The brewing of traditional beer is common in rural Africa and varieties and types depend on local customs and resources. As the Institute of Brewing and Distilling, in conjunction with SABMiller, prepares to offer a General Certificate in Traditional African Beverages (TAB) in 2017, we take an introductory look at the category.
IBD Membership Required
Out of Africa - Use of indigenous African ingredients in brewing
01/10/2016
Throughout the centuries, brewers have explored use of different ingredients for beer making to create beers of various flavours and tastes. Most of the beer styles we know of today came about when a group of brewers within the same geographic location started to use similar ingredients following similar brewing practices.
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Hop breeding for a modern and sustainable industry
By: Russell Falconer
01/10/2016
Hopsteiner has been a leading grower, trader, and processor of high quality hops since 1845. The aim of the company’s research and breeding programme is to develop new varieties of hops which are able to compete in the market – but can be cultivated efficiently.