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No need for heroes: Continuous improvement can drive growth at craft distilleries
01/10/2017
The day before it plans to produce a batch of its crowd-pleasing gin, a distillery discovers it is several pounds short of the right malted barley for the mash. A team member volunteers to pick up a special order at the supplier – a 10-hour round trip – to keep the batch on schedule. Another hero saves the day.
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New Zealand - brewing since 1773: The road to Wellington 2018
By: Neil Miller
01/10/2017
As we approach the 35th IBD Asia Pacifi c Conference at Wellington, New Zealand, in March next year, it is a good time to refl ect on the history of brewing in the Land of the Long White Cloud. Over the last 244 years the commercial brewing scene in New Zealand has fl uctuated wildly...
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Keeping it clean - Why clean steam should be treated as food and drink’s most powerful ingredient
01/10/2017
For decades, food and drink manufacturers have spent countless sums improving the taste of their products and experimenting with new ingredients. Yet there is one vital ingredient that repeatedly fl ies under the radar of even the biggest FMCG businesses. Francisco Pedrosa, Clean Steam Specialist at Spirax Sarco, explains why the quality and purity of steam needs to be taken more seriously.
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A picture tells a thousand words - Bowtie analysis and barrier-based risk management
By: David Hatch
01/10/2017
The simple ISO 31000 definition of risk is the “effect of uncertainty on objectives” and every business will have many legal, economical and ethical objectives ranging from mandatory safety through commercial goals to corporate citizenship. As part of its operations, a business will undertake a certain amount of risk to achieve an appropriate reward and the balance between risk and reward is an ongoing challenge regardless of the activities involved.
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The ‘French connection’ and continuous distillation
By: Ian Hornsey
01/10/2017
A history of distillation, part II “Of all the liquids known to science, be they natural or artifi cial, crude or refi ned, dense or rarefi ed, alcohol (next to water) is the most wonderful, the most perplexing, the most subtle, and yet the most fl exible, and its uses the most diversified.” Leonard Monzert, The Practical Distiller, 1889
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Distillery Co-products - Adding value to the Spirits Industry
By: Billy Mitchell
01/10/2017
This is the seventh and last of my articles to support those studying for the General Certificate in Distilling and it will refer back to processes involved in the six preceding articles. Generation of co-products is often an area overlooked in the quest to understand the processes and procedures employed in the spirits industry – but they are vital to ensure quality and volume targets are met.