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Kegs and casks: A worldwide review of options for brewers
By: Paul Buttrick
01/08/2008
For brewers, casks and kegs are not the sexy end of the business – that remains the preserve of marketing and sales who now have most of the fun and biggest budgets. However, the ‘tubs’ into which brewers put their beer are a fundamental financial aspect of the business.
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A one-way ticket to new markets: Single-trip kegs from Ecokeg
By: Neil Jones
01/08/2009
The introduction, in recent years, of single trip kegs has offered the brewer an alternative to the often bewildering range of containers that are available and which is a step away from the traditional capital investment exercise.
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Brewing scientists meet in the desert - 72nd annual meeting of the ASBC, Tucson, Arizona
By: Graham Stewart
01/08/2009
The 2009meeting of the American Society of Brewing Chemists was held in the Hilton Tucson El Conquistador Hotel located 20miles fromdowntown Tucson. Although the daytime temperature was very high (approximately 30-34°C), it was less than the last time the Societymet in Tucson in 2002 when temperatures of 40°C were not uncommon!
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A traditional Asian beverage ... made by chewing
By: Yuji Teramoto
01/08/2009
Brewer & Distiller International • August 2009 • www.ibd.org.uk 27 Brewers are used to utilising a saccharifying enzyme produced by germinated cereal grain, such as barleymalt. In Asia, alcoholic beverages have beenmade with amicrobial starter called koji, which contains an amylaseproducingmould. In ancient times in the pan-Pacific area, alcoholic beverages weremade by chewing.
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Density measurement for breweries
By: John Hulme
01/08/2009
Density and concentration measurements are significant quality and process factors. In addition, it is becoming increasingly necessary to control production processes in real time in order to optimise not just quality but also costs. This is of particular importance in the brewing industry where continuous in-tank density measurement determines the quality of the product and the degree of efficiency in production processes.
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New brewer on the block in Nairobi
By: Alan Murungi
01/08/2009
Ozzbeco (Kenya) Ltd. Is a small brewing company located in a disused furniture factory in the heart of Nairobi’s industrial zone and is committed to producing authentic German beers for a discerning market in Kenya and East Africa.
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Sweet drams are made of this
By: Mathew Henney
01/08/2009
Between 13–17th June a group of intrepid IBD Southern Section members crossed Hadrian’s Wall and travelled on to the Speyside region of Scotland, a stronghold of the scotch whisky industry and home to at least two excellent micro-breweries.
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UBL – the new company with years of experience
By: Roger Putman
01/08/2009
Cider has never been more popular in the UK with annual sales of over 8.4 million hectolitres in 2008. Around 30% of it is sold in keg and the rest in bottles and can. The sector was given a fillip when Irish Magners, served from bottles over ice in a pint glass, became the must-stock brand of 2005. UK market leader Bulmers, part of S&N since 2003, countered with its own look-alike and the Irish have been in retreat ever since.
IBD Membership Required
New Copper House for Wadworth
01/08/2009
June 2009 saw the completion of the Wadworth new copper house project built at a cost of £2.5 million. A strategic review in 2006 highlighted the need to invest in the brewery and the area in most need of development was the copper house, original to the brewery dating from1885.