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Science and sustainability - The fourthWorldwide Distilled Spirits Conference held in Glasgow
By: Roger Putman
01/11/2011
Glasgow played host to its second event in our calendar this year and as at the EBC in May, the weather blew up a hooley for the second time in the form of the tail end of Hurricane Katia. A hooley is an Irish term for a lively and possibly a little boisterous party so it is perhaps appropriate for the fourth Worldwide Distilled Spirits Conference which was held at the Hilton Hotel in the city during September.
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Beer supply experiences in Cuba
By: Steve Denny
01/11/2011
Cuba is an island of 44,200 squaremiles situated just off the coast of the USA with its south side washed by the Caribbean and the north by the Atlantic Ocean. It has a population of just over 11million which is boosted by visitors of twomillion per year. It is still ruled by the single party Communist government installed by Fidel Castro and Che Guevara 52 years after a popular revolution against the US-backed Batista dictatorship. The current leader is Raul Castro, the brother of Fidel.
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The private life of water - One-stop shop for water treatment at EUWA
By: Roger Putman
01/11/2011
Never mind the malt and the hops, surely water is the most important raw material for the brewer? It comprises well over 90% of most beers and not a single one is brewed without it. Brewing has long lost its links with traditional water sources as science allows us to brew anywhere we like. However the world’s waters are sometimes high in things we do not want and low in some of the things we do. How do we treat water ready for its use in the brewery? I went along to see EUWA’s Michael Eumann to find out.
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The BREW at the Kerry Hotel - Microbrewing in Shanghai
By: Leon Mickelson
01/11/2011
Since February this year Kiwi Leon Mickelson has been head brewer at a brand new five-star hotel in Shanghai – the Kerry Hotel, Pudong. The concept came about with a gap in the hotel industry as it sought an innovative approach to the food and beverage operations.
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Big things brewing down under - Smaller plants in New Zealand
By: David Cryer
01/11/2011
The Southern Hemisphere winter is the most anticipated time of year for New Zealand brewers—over three days we celebrate our annual awards and host the country’s largest consumer craft beer festival. This year there was an almost audible buzz on streets across the country in the weeks before the events— whispers in the alleys about new projects, innovative brews and who would reign supreme at the Brewers Guild Awards.
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Decision-making and cost cutting with particle size analysis
By: Gary Freeman
01/11/2011
The brewing process is complex and is characterised by the need for a series of filtration and other separation processes. The better we are able to understand the nature of the suspensions at each stage of the process the better equipped we are for reducing costs and improving product quality.
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Why do somany brewery automation projects go wrong?
By: Mike Jamieson
01/11/2011
Automation is becoming the critical component within breweries large and small, so why is it that somany implementations go wrong? Whether it is the insurmountable challenges faced with a threeyear old PCS7 systemat Carlsberg Fredericia, or the fouryear old ABB systemin Warsteiner, there are common recurring themes which this article aims to highlight.
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The road to gold - Nitro keg developments at Joseph Holt
By: Keith Sheard
01/11/2011
Back in January 2007 I wrote a piece about various developments happening at the Joseph Holt Brewery in Manchester – including a new keg plant, refrigeration systems, cylindro-conical vessels and associated power supply to cope with the resulting higher electrical demand. Since then a number of new product developments have occurred together with demand for new equipment due to higher volumes.
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Small scale brewing in Victoria
By: Brett Stubbs
01/11/2011
With about forty small-scale breweries in operation across its length and breadth at present, Victoria is undoubtedly one of Australia’s leading states—if not the leader—in that field. Historically, too, Victoria has been a front-runner in the small brewery movement, and arguably is where it all began in this country.
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An insight into flowmetering
By: Eric Candy
01/11/2011
With roots going back to 1976, the Brewing Engineers Association (BEA) is a group of engineers from breweries, cideries and maltings who meet on a regular basis to discuss items of common interest.