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A buyers guide to analytical instrumentation
By: Ann Mundy
01/01/2011
Brewer & Distiller International • January 2011 • www.ibd.org.uk 7 Whether you are setting up a new brewing analytical laboratory from scratch, replacing old or unreliable instrumentation or looking for faster more robust methodologies to enable testing to move out of the hands of the traditional quality laboratory technician to the production team, choosing an instrument from the plethora of manufacturers is a daunting task.
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Carry on brewing! Making beer in Adelaide since 1862
By: Roger Putman
01/01/2011
In 1890, there were 294 breweries across Australia; by 1990 the number had shrunk to a mere eleven. Since then there has been a large number of micros springing up – 120 at the last count according to David Lipman at the Beer and Brewer magazine. One of the shrunken eleven was Coopers in Adelaide which has been brewing ever since 1862.
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EBC Hop Symposium 2010
By: Caroline Walker
01/01/2011
The Hallertau was lovely in September, with the air positively laden with hop aroma as truck after truck of hop bines rumbled out of the farms and disappeared into picking sheds – one of which could be watched from the hotel breakfast room.
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Drink technology India 2010
By: Simon Jackson
01/01/2011
Drink technology India took place at the Bombay Exhibition Centre in Mumbai from 18–20 November. This was the third such event having first taken place in 2007 and then in 2008 when it was curtailed by the terrorist attack in the City.
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The lure of the three bob pint - Joule’s is on sale again
By: Roger Putman
01/01/2011
Well not quite. Britain decimalised its currency in 1971 and on 25 October 1974 the famous Joule’s Brewery at Stone in Staffordshire closed its doors, the victim of a rationalisation by Bass Charrington. Exactly 36 years later, Joule’s Pale Ale went on sale again at the Red Lion pub some 14 miles to the west of Stone, the product of a brand new brewery at Market Drayton in Shropshire. The first barrel was sold at 1974 prices – 15p, much to the delight of a packed pub.
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Lion’s milk - The manufacture of Turkey’s national spirit
By: Eugenio Macchia
01/01/2011
Raki is an unsweetened, anise-flavoured spirit popularly consumed in Turkey, Bosnia and the rest of the Balkans as an apéritif, in particular alongside seafood and mezze, which are little snack dishes rather like Spanish tapas.
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Applying science to Mak-Geol-Li, a traditional beverage from Korea
01/01/2011
In the West we are used to drinking inebriating beverages in which the alcohol is created by yeast directly from fermentable sugars, such as in wine and cider, or, where malt enzymes are used to break down starch to simple sugars which are then fermented, such as in beer. However, in Korea, there is a millennia-old tradition of creating alcoholic drinks simply with rice, water and raw wheat, along with a few natural microorganisms.
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Whisky galore - A visit to eleven distilleries on Speyside and Islay
By: Emma Dawson
01/01/2011
My interest in spirits was sparked by studying it in the WSET diploma and thereby gaining the Worshipful Company of Distillers scholarship which I used to visit Speyside and Islay regions. Before setting out to Scotland I decided to look at how the whisky industry has modernised in the past 20 years and evaluate the impact this had on the character of the final product.
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William Worthington brews again - Another UK brewery for Molson Coors
By: Roger Putman
01/01/2011
Last month at the National Brewery Centre in Burton I did something I have not done for 40 years - I witnessed a brew of M&B Mild. Last time, at the now demolished Cape Hill Brewery in Birmingham, some 59 quarters of malt (just under nine tonnes) yielded around 600 barrels just three days later with a bit of help from added sucrose solution. Duty was paid on wort in those days so a separate collection of sucrose would yield an extra 18g of sugar for every 342g of sucrose as the latter hydrolysed to produce glucose and fructose – inversion gain, it was called.