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Finishing touches at Farsons: The new brewhouse in Malta
By: Steve Curtis
01/04/2013
In October last year we reported on the inauguration of the new Farsons €12.5 million brewhouse, the last phase of a €40 million capital investment which has transformed their brewing, packaging and distribution operations. Four months on, the celebrations over, I was invited to Malta to see how they are getting on with their new equipment and how important it is for the future outlook of the Farsons Group.
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A craft brewer starts canning
By: Kevin Wright
01/04/2013
The decision to put our beer into cans came a few years ago and was largely based on our location and customer demands. We are very fortunate to be situated in Southern California with easy access to hiking and climbing in the San Bernardino Mountains, Joshua Tree National Park and numerous other natural areas.
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Low carbon malt – the journey continues
By: Nigel Davies
01/04/2013
To a pianist, applying the sustain pedal results in hearing a prolonged note for the same key action. How is this achieved? The dampers are lifted off the strings and the full effect of the hammer being struck is experienced: more sound for the same effort.
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Turning ideas into invoices. Britain’s first Beer Innovations Summit
By: Roger Putman
01/04/2013
I’ll bet you did not know that Burton on Trent has a snow line. I left a dull but green town and five miles west it was windy, cold and white. The rolling Staffordshire farmland, with the gypsum strata below contributing to the famous hardness of Burton water, is now the home for England’s National Football Centre at St Georges Park.
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None of your run-of-the-mill clones here...
By: Darek Bell
01/04/2013
Corsair Artisan Distillery, based in Nashville, Tennessee, is a small craft distillery that uses creativity, moxy and intrepid bravado to win big awards…and stand out from the crowd.
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Applying science for 50 years - Horace Brown Award Lecture 2012
By: Tim Dolan
01/04/2013
The original Horace Brown Lecture, given in 1916 at a meeting of the London Section, was titled “Reminiscences of 50 years’ experience of the Application of the Scientific Method in Malting Science”. I have used almost the same title for my talk, almost 100 years later – but have added Brewing and Distilling Science.