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Keeping up with keeping clean - Pressures on detergent supplies
By: Peter Thorman
01/05/2009
Brewers or distillers will be very familiar with the areas of pressure that suppliers have been under recently. Raw material price increases and security of supply for hops, malt and carbon dioxide all spring to mind. There are increasing legislative requirements and sustainability demands for low carbon footprint, low phosphate levels in effluent and pressures for ‘local’ raw material sourcing. Against all that margins are dropping through customer purchasing power. Detergent suppliers come under the same pressures.
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Back to Africa - The second part of the IBD Africa convention story
By: Roger Putman
01/05/2009
Still with the big boys, Maurice Egan from SAB described an interesting project taking shape at the iBhayi plant in Port Elizabeth. Named Project Eden after its Cornish counterpart, SAB plan an education centre around a zero waste brewery.
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Cask filling goes black and green - A look at Microdat’s new largepack filling system
By: Steve Midgeley
01/05/2009
Controlling beer flow during filling is a challenge, as the liquid does not take well to flow control via a valve. When beer accelerates through an opening valve the gas breaks out to form fob, which prevents the container filling to the correct level.
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Keeping sleepy yeast awake until bedtime - Understanding and avoiding PYF
01/05/2009
Yeast flocculation and sedimentation is a normal part of the beer fermentation process, and is particularly important for the production of bright, lager beers. But flocculation must not occur too early! The yeast must stay in suspension or ‘awake and active’ until it has metabolised the greater part of the fermentable sugars available in the original wort.
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The Sword and the Armour - Brewing in QueenVictoria’s day
By: Ray Anderson
01/05/2009
At the German Brewing Congress of June 1884, the redoubtable Max Delbrück, Director of the Experimental and Teaching Institute for Brewing in Berlin, announced: “With the sword of science and the armour of practice, German beer will encircle the world.” It was no idle boast. In 1887 beer output in the German states exceeded that in the UK for the first time and Germany became the largest producer of beer in the world.
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Europe’smost modern brewery - A new-build in Nürnberg
By: Roger Putman
01/05/2009
Tucher Bräu’s new plant was opened last September and proved to be popular side show at the Brau exhibition with bus loads of eager visitors making the short trip from the Nürnberg Messe. However you cannot learn a lot in a large party so I arranged a private visit with GEA Brewery Systems and A. Handtmann for a closer inspection; the trouble was it was minus 14°C overnight with at least a foot of snow on the ground.
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Banishing those nasty niffs
By: Roger Putman
01/05/2009
Have you ever wondered whether countries should have national smells? After all there are flags, flowers and animals, so why not characteristic smells? Imagine garlic breath, ripe odiferous fromage and Gitanes smoke; you would immediately associate that with our neighbours across the Channel. In an international magazine I would get into trouble if I explored this topic much further, so I shall get to the point and propose that in Germany it would be the rich malty and hoppy aromas of the brewery stack. There are still around 1300 of them, virtually one in every sizeable town and sometimes two.
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Cachaça - Brazil’s national spirit
By: André Alcarde
01/05/2009
The first reports on the production of these sugar cane spirits in Brazil date back to 1532. Until mid twentieth century, sugar cane spirits were produced clandestinely, being consumed mainly by low-income people and therefore its image was associated with a lowquality product. Today, due to improvements in its quality, sugar cane spirits are respected and enjoyed worldwide. Since 2002, Cachaça is, by decree, only a distillate of Brazilian origin.