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BrauBeviale 2016

By: Steve Curtis

01/11/2016

All good things come in three’s – and so it is for BrauBeviale 2016, opening once again after two extremely successful events, before it closes its doors for the scheduled break next year. From the 8th to 10th November, the sector’s regular table at this year’s most important equipment show for the beverage industry, will be richly set.

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Grain spirits production: Milling and mashing

By: Billy Mitchell

01/10/2016

In this, the third article in the series to support those studying for the General Certifi cate in Distilling, we look at the plant and processes used in the production of spirits from primarily non-malted raw materials. We will also look at some of the processes employed to hydrolyse starch in non-malted grains and how that hydrolysed starch can be converted into fermentable materials for conversion into alcohol in the subsequent fermentation process.

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Height of happiness - Bringing craft brewing to the Himalayas

By: Mike Kallenberger, Matt Harris

01/11/2016

The flight into Paro Airport requires pilots to bank right and left and right again, weaving graceful S-shaped curves between peaks of the Lesser Himalayas as they descend, giving passengers views of mountainside homes that can be both beautiful and unsettlingly close. This is the only international airport in the tiny Asian kingdom of Bhutan and aviation experts consider it one of the world’s most challenging. After that experience, the challenges of planning and building Bhutan’s first modern craft brewery no longer seemed quite so daunting.

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Farmhouse freestylers - Artisanal brewing in Australia

By: Shane McNamara

01/11/2016

Next to a small creek in the outer suburbs of Melbourne, Australia, lies a hidden treasure. A place where nature and nurture interact and where farmhouse-style brewing has flourished. The name of this place? La Sirène Brewery located next to the Darebin Creek and National Park in Alphington.

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Into the unknown ... Understanding CO2 supply and quality

By: Aaron Golston

01/11/2016

It was late in the day at Lagunitas Brewing Co.’s Chicago Brewery and there was a problem in fi ltration; the dissolved oxygen (DO) levels were elevated. It had been well below specifi cation on the first bright tank but now levels close to the upper limit were being observed. And so the mystery began…

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Moving things along - A look at rapid whisky maturation methods

By: Roger Putman

01/11/2016

It is an oft-quoted old saying, particularly amongst the brandy fraternity, that: “You make brown spirits for your sons and daughters and drink the ones your father made.” This would suggest that it takes time to mature a spirit into something of which a father might be proud. According to California-based whisky writer, Bozkurt Karasu, Americans lack one important virtue – and that is patience.