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John Smith’s is 250 - A look at S&N’s plant in Tadcaster
By: Roger Putman
01/02/2009
2008 was party time in Tadcaster for two of the town’s three breweries were celebrating their 250th birthdays. The 1758 founding of the Backhouse and Hartley brewery is claimed by both John and Sam Smiths. The latter is a fiercely independent if somewhat secretive operation still run by the Smith family while John Smith’s is now devoid of any family Smiths and is now part of the S&N network run from Heineken HQ in Amsterdam.
IBD Membership Required
Anatomy of amerger
By: Michael Parsons
01/02/2009
At a General Meeting at Brewers’ Hall, the new articles of Brewing Research International were approved by the members, and as a consequence, the merger with Campden & Chorleywood Food Research Association was effected on the 26th August, 2008.
IBD Membership Required
Serial killer surrounded by birds
By: Frank Robson
01/02/2009
Tabloid-style headlines are designed to attract attention but they can frequently mislead. For example the apocryphal banner headline ‘Nut Screws Washer and Bolts’ was a supposed summary of the tale of the escapee from a lunatic asylum who raped a laundress and ran off. Rather in that vein the serial killer referred to is a former cat at Glenturret Distillery and the birds are of the feathered variety and decorate the surroundings of The Famous Grouse Experience.
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Supply Chain Partnership delivers
By: Peter Crowe
01/02/2009
The work of HGCA’s Supply Chain Partnership is based on the findings of the Cereals Industry Forum (CIF), a three-year project funded by the UK government and organised by HGCA and the Food Chain Centre.
IBD Membership Required
The challenge of haze - The 2008 CambridgeAward Lecture
By: Louise Robinson
01/02/2009
Haze and beer presents an interesting challenge, in some beers it is a pivotal part of the product and for other styles brewers actively look to eliminate it. In bright beers, which these days dominate the global marketplace, haze stability has become increasingly important to brewers because of a number of developments in the brewing industry.
IBD Membership Required
Reed-beds grow on you ... Treating distillery waste water
By: Patrick Hawes
01/02/2009
The production of beverages is a water intensive process and, as a result, generates large volumes of polluted water. A study at Heriot- Watt in Edinburgh suggests that the UK brewing industry uses an estimated 34 million m³ of water annually, over 70%of which is discharged as trade effluent. For the distilling process, it is estimated that up to 20 litres of wastewater is generated for each litre of ethanol produced.
IBD Membership Required
Water for brewers
By: Steve Griffin
01/02/2009
Water, water, everywhere, And all the boards did shrink. Water, water everywhere, Nor any drop to drink.