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Stable beer in a changing world
By: Steve Griffin
01/08/2008
Beer stabilisation was featured just two years ago, in the June 2006 issue of this magazine. Four articles, each discussing a different approach to ensuring beer attains its best before date with a haze below 2°EBC, occupied some fourteen pages. Diploma and Master Brewer candidates would do well to include these excellent articles in their reading.
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Over six decades in the business: An interview with Bill Coors
By: Dave Thomas
01/08/2008
William K Coors was born in 1916, the grandson of Adolph Coors who had founded the brewery in 1873. He became Chairman in 1954 and retired from that post in 2002 handing the reins to his nephew Pete Coors. Nearing his 92nd birthday, Bill is one of the longest-living patriarchs on the U.S. and international brewing scene and his expertise is still called upon as the company’s Chief Technical Advisor. Dave Thomas met him in the Graphics Packaging Building a few miles from the brewery where he worked for more than six decades.
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Brettanomyces in modern beer production
By: Mary Pellettieri
01/08/2008
Known for creating award winning British-inspired craft ale, the Goose Island Beer Co in Chicago decided to depart from this tradition in late 2004 when Master Brewer Greg Hall challenged his team to make a ‘Brett’ (Brettanomyces fermented) beer. From his many trips to Belgium, Greg knew that a brew designed to utilise the yeast Brettanomyces can be a real departure from what we know as ‘beer’.
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What’s brewing in Las Vegas?
01/08/2008
What do most people know about Las Vegas? The endless number of slot machines, the fancy hotels or the non-stop partying? What about what’s hidden and mostly known by the locals? Let’s embark on a tour of Las Vegas which will take you all around the city and inevitably on the Strip too.
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More good than bad: Microbes in the maltings
By: Arja Laitila
01/08/2008
Microbes are necessary in the production of high quality malt. Unfortunately, due to several unwanted properties such as production of mycotoxins and gushing factors, the negative impacts of microbes has gained too much attention and less has been paid to the beneficial properties.
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Getting off to a good start - Pitching conical fermenters
By: Chris Boulton
01/08/2008
In a previous edition of the Brewer and Distiller International (September 2007), I considered the heterogeneity of wort and beer in large-capacity conical fermenters. This was based on a series of investigations in which viable yeast concentration and temperature were monitored in a 1500hl conical throughout the course of fermentation. This was accomplished using an array of eight yeast Aber biomass probes suspended in different locations throughout the central longitudinal and mid-point transverse sections of the vessel. The somewhat surprising conclusion was that conditions within the vessel were heterogeneous for much, if not all, of the fermentation.
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TheMaritimeMalt
By: Frank Robson
01/08/2008
The most northerly distillery on the Scottish mainland is Old Pulteney situated at Wick in Caithness and its story is fascinatingly entwined with the herring boom of the nineteenth century.
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Quality critical for Suntory - UK malt assurance scheme in action
01/08/2008
With a history in alcohol production going back over 100 years, Japanese brewer and distiller Suntory has a strong heritage as well as a clear commitment to the quality of its products. Founded in 1899, the company originally sold sweet port wine and it was not until 1923 that it built its first distillery at Yamazaki.
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Springtime in San Diego - Judging atWorld Beer Cup
By: Paul Buttrick
01/08/2008
It is interesting to compare the World Beer Cup (WBC) beer competition held in San Diego in April 2008 with the Australian International Beer Competition reported on in April’s edition of the B&DI. I have been enthusiastic enough to have judged four WBCs which along with a Great American Beer Festival (GABF) and three Brewing Industry International Awards (BIIA), makes me an experienced veteran of these events, even if I don’t think I’m old enough to qualify for this status.
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The quest forWorld ClassManufacturing
By: David Loveridge
01/08/2008
Not only is brewing a specialised craft dating back thousands of years, but the current globalisation within the drinks industry has increased competition as more brewers are capable of supplying large volumes of beer across the global marketplace.