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Craft brewing on the Peninsular
By: Roger Putman
01/01/2013
Just before the recent Melbourne Convention I was lucky enough to enlist the help of two native porters to go and look at seven local craft brewers. My sincere thanks to Rob Greenaway, IBD Secretary and Michael Jontef who is NPD Beverage Developer and runs the Fosters Pilot Brewery at the mighty Abbotsford Brewery.
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Hirsch Brauerei Honer invests in a KHS turnkey line
By: Edgar Petsche, Mike Herrmann
01/01/2013
Hirsch Brauerei Honer at Wurmlingen in the German federal state of Baden-Württemberg began in a traditional manner with the opening of a brewery tavern in 1782. Since 1861 the company has been owned by the same family and Rainer Honer is today’s MD. A strong regional bond is manifested in its slogan which refers to its beer as ‘Das Gold unserer Heimat’ or ‘the gold of our homeland’.
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The things we add ... a look at processing aids in 2013
By: Colin McCrorie
01/01/2013
Plagiarising the English Bard, ‘To add, or not to add, that is the question’, is an oft-vexed issue wrestled with by all brewers down the ages.
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Meantime moves - New Rolec brewhouse in London
By: Ian Hornsey
01/01/2013
“A microbrewer with a difference” is how one might describe Alastair Hook, head brewer of the internationally-recognised Meantime Brewery, in darkest south-east London. As the name intimates, the brewery is located in Greenwich, SE10, Hook’s ‘home town’ and, volume-wise, now ranks as the second largest in the capital.
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Counting yeast cells - The development of automatic pitching systems
By: John Carvell
01/01/2013
In modern breweries, all the ingredients that go into the process are carefully measured to obtain a more consistent fermentation process. In the case of yeast, the live cell concentration has been traditionally quantified by direct counting of cells using a microscope and haemocytometer or indirectly by centrifugation and determination of the spun solids content of yeast slurries.
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Minimisation of water use in the brewery
By: Dan Donnelly, Dave Fitzgerald, Chris Molamphy, Mike Spitere
01/01/2013
Brewers should be concerned with minimisation of the water their brewery uses for three major reasons.
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Carbon footprinting defined
01/01/2013
There is increasing regulatory pressure on brewers to reduce their carbon footprint. For example, the UK Government requires large firms listed on the London Stock Exchange to publicly disclose their carbon emissions from April 2013. Large breweries in Europe are also covered by the EU Emissions Trading Scheme which sets a cap on the overall emissions that each brewery is allowed to emit before having to purchase additional allowances.