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Keg’s new dawn ... All it’s cracked up to be?
By: Sophie Atherton
01/02/2017
“To keg or not to keg?” It might turn out to be the hottest topic for microbrewers in 2017. At the time of writing, Manchester-based craft beer darlings Cloudwater Brew Co has just announced it would stop brewing cask beer, focusing instead on keg and small pack.
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Barriers for success - How technology keeps beer in PET fresh
By: Dan Griffiths
01/02/2017
In addition to providing physical and microbiological protection, any material used for packing beer must have three basic barrier properties; it must prevent the ingress of O2, it must prevent the loss of CO2 and it must provide adequate protection from UV light. On top of this, it must be able to do so without contributing any taints, or removing flavour from the product.
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One way ticket - How one-way PET kegs are transforming global beer export market
01/02/2017
The international beer market has undergone significant change in recent years due to consolidation by the large global breweries and, at the other end of the spectrum, rapid growth of heritage-driven microbreweries which continue to reshape the landscape as their popularity becomes entrenched in key mature markets and they expand geographically. How they deliver their products to these new markets – and the cost of the system – becomes crucial.
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Northern Hemisphere Crop Reports
By: Paul Corbett, Jack Teagle, Zoe Robinson, Mark Ineson, Russell Falconer, Gavin Fleming
01/02/2017
EU, Russia and Ukraine barley crop 2016 US hop crop report 2016 UK Barley 2016 2016 German hop crop UK and beyond - 2016 Global hop markets
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Hubble, bubble, boil and trouble
By: Roger Putman
01/02/2017
A look at the modern kettle – part 2 Last month we looked at the theory of wort boiling, the development of the kettle over the years along with hints about how increased understanding of the underlying physics and chemistry could lead to some interesting technical developments. We now get into the detail and start saving energy while not compromising the quality of the fi nished beer.