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Cyder with Hornsey
By: Ian Hornsey
01/07/2008
When the editor says: “Go and find out what Aspall are up to”, one immediately makes arrangements to travel into deepest Suffolk. Imagine my pleasant surprise, then, when I arrive to find out that my host Colin Hamilton was an old friend who was responsible for quality assurance at McMullen & Son when I used to brew and bottle Old Growler there in the 1990s.
IBD Membership Required
Stop thief! A new system for cask and keg disposal.
01/07/2008
As a result of sharply rising metal prices, the UK has recently seen a huge increase in the theft of all things metal including such items as road signs, manhole covers, lead flashings and cabling. The brewing industry is not immune from this and has become aware of a significant amount of theft and unauthorised disposal of metal casks and kegs.
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‘Cloudy, but fine’…or just plain stale?
01/07/2008
The attraction of ‘brilliant’ beer dates back to the advent of mass-produced glass. Drinkers from two centuries back were just as entranced as we are by an inviting amber liquid topped with white foam that distorts the firelight and candles from the bar behind it. Later, with the development of Pilsner, this heavenly match birthed the modern beer – cool, bitter, refreshing, golden and clear. Inevitably the attributes of Pilsner set up an expectation of how a perfect beer is to look, smell, feel in the mouth and, last but not least, taste.
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Give your drains a new lease of life
01/07/2008
After years of heavy use, sewers, drainage pipes and liquid storage assets can become corroded and weakened. If they are not inspected and maintained this can lead to collapses, blockages and costly repairs. The situation is no different for the brewing industry, where the condition of these assets is critical in allowing the efficient disposal of waste effluent resulting from the process.
IBD Membership Required
Brauerei Hacklberg goes for reliability – with KHS
By: Gunter Unkrig, Frank Fretwurst
01/07/2008
With an annual turnover of 300,000 hectolitres, Brauerei Hacklberg is the second largest brewer in Lower Bavaria after Brauerei Schneider. 180,000hl is beer and the rest a range of soft drinks so while beer sales might be static, the non alcoholic side is doing well. The plant is near Passau, which is tucked away in the bottom right corner of Germany near the Czech and Austrian borders some 200km east of Munich
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Managing your energy usage … With oil at $139 per barrel it makes sense to use less
By: Paul Kidger
01/07/2008
Without doubt, the major challenge facing the Utility Manager is the sudden increase we have all experienced in the world price for energy. This is virtually outside his control yet somehow he must try to budget for such increases and companies must accommodate such cost increments whilst maintaining a viable and healthy business.
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The investigators - Looking at the specialist work of Reading Scientific Services
By: Michael Parsons
01/07/2008
‘This bottle has got something in it!’ Whenever a brewery gets this kind of complaint, everyone will hope that it is just a clumsy attempt by a single consumer to get some free beer.
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The hazards and opportunities for agriculture
By: Crispin Tickell
01/07/2008
The forthcoming Worldwide Distilled Spirits conference is rightly focusing on the highly topical issues of Energy, Environment and Enlightenment as the industry becomes ever more aware of its ethical and legal responsibilities going forward. The distilled spirits industry is not alone, however, and there is substantial ongoing discussion on these 21st century challenges. A significant and well-respected contributor to debates on climate change and sustainability, Sir Crispin Tickell, shares his thoughts with us on the impact of climate change on agriculture.
IBD Membership Required
World Class Manufacturing
By: Rod McLeod
01/07/2008
Fifty years ago the mantra of corporate executives and business schools did not include terms such as ‘World Class Manufacturing’ and ‘Best Practices’. Today the use of these, and a multitude of other terms has become commonplace in spite of a lack of consensus about their meaning. This report looks at how the concept of World Class Manufacturing (WCM) has developed and will explore ‘benchmarking’ as one is its essential components in the context of the brewing industry. While advocating the need to implement WCM techniques it will consider these within the context of a profit-driven brewing company, stressing the need for leadership in implementing a focused and balanced WCM strategy.