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It’s time for Africa - The 14th IBD Africa Section Convention

By: Ian Jones, ROGER PUT

01/05/2013

Around 200 folk attended the 14th IBD Africa Section Convention which was held in Ghana’s capital city Accra during March. Once clear of the chaos of the airport, the roads were broad and well metalled without the teeming thousands on the roadside which we experienced last time the convention was in West Africa, in Lagos in 2009.

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Water from the Sea of Galilee - Israel’s Alexander boutique brewery

By: Ori Sagy

01/05/2013

Over the last five years the beer market in Israel has been gaining momentum. It is rather similar to that in the rest of the world – with a very strong development in the field of premium and craft beers.

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Putting a number to beer flavour

By: Alex Barlow

01/05/2013

People need help. Trade buyers and consumers are faced with a bewildering range of beer styles and flavours. With craft beer in growth worldwide, innovation is abundant – whether it’s black saison flavoured with yuzu, bourbon barrel-aged barley wine or even your favourite global lager offering a variant flavoured with citrus or ginger. A clear and simple method of communicating what is in store when you buy it is not only desirable but a necessity.

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A brewer’s biochemistry Part 1: Proteins

By: Charlie Bamforth

01/05/2013

Brewer & Distiller International • May 2013 • www.ibd.org.uk 51 This is the first of a series of articles aiming to position malting and brewing in biochemical terms for the benefit of those who have received no training in this area of science. In fact I am assuming no formal scientific training in the reader, so some basic chemical principles are included in the Factfile at the end of the article which offers some initial chemical concepts.

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Behind Brewcorp

By: Roger Putman

01/05/2013

Brewcorp sounds like a rather grand merger of two global brewing giants who could not agree over whose name would appear first on a concatenated title. Australia’s Brewcorp is a sharing of production facilities by two craft brewers, Feral has a 12hL plant while Nail is renting space on a 6hL unit. Both were bursting at the seams and such is the popularity of their often imaginative beers, neither could afford the expense of upsizing alone and attracting extra capital would lose their independence. And so Brewcorp was born...

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Bottoms up approach to boiler performance and efficiency

By: Tony Green, Stephen Fleming

01/05/2013

In an increasingly demanding commercial world where energy now accounts for 40 to 60%of total production costs, any savings achieved have a significant effect on environmental performance and profitability for breweries and distilleries.

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A distillery in the Cape Verde Islands

By: Nicholas Bott

01/05/2013

Out in the middle of the Atlantic Ocean, Cape Verde locals make a simple one-stage distillation of sugar cane to make grogue – a spirit which they mix with passionfruit juice.

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Dark Star – from pub cellar to regional brewer

By: Ian Hornsey

01/05/2013

I well remember CAMRA’s 1987 Great British Beer Festival (GBBF) at the Metropole, Brighton, for it was the year that the micro-brewing fraternity first achieved product acclaim. Prior to that festival, the accolade of ‘Champion Beer of Great Britain (CBOB)’ had been won by such well established names as Thwaites Best Mild; Fullers ESB and Chiswick Bitter, Timothy Taylor Landlord and Batemans XXXB, but to an astonished audience, a totally unknown name, Pitfield Dark Star was announced as the winner.

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Preparing for success - Some hints from the IBD Examiners

By: David Quain

01/05/2013

Most folk – including me – don’t much like exams. Likewise I’m probably on safe ground saying that failing an exam is on noone’s list of things to do. So it makes lots of sense to do what you can to pass whichever IBD exam you are taking. Here are some do’s and don’ts split into ‘preparation’ and ‘during

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Robinson installs a Steinecker brewhouse

By: Roger Putman

01/05/2013

I visited Frederic Robinson back in 2005, primarily to report on its off site packaging facility at Bredbury, some three miles from the brewery – which remains firmly in the centre of Stockport in Cheshire – where it has been since 1838. Although you can see the busy M60 motorway and Manchester beyond from the brewery roof, Robbos has rebadged itself as Cheshire’s Family Brewery and looks to the south and west and indeed well beyond Manchester to the Lake District.

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It’s a New World after all - A new Australian whisky

By: Roger Putman

01/05/2013

On a site known as Victoria Valley Distillery, a new Australian single malt whisky brand is taking shape. Currently located at the old Melbourne Airport, now known as Essendon Fields, the distillery is housed in what used to be an aeroplane maintenance hangar.

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US craft brewers meet in Washington

By: Roger Putman

01/05/2013

Editor Roger Putman was at the US Craft Brewers Conference last month and noted remarkable growth in the sector even though the total US beer market has declined over the years. Some pundits, expanding on the statistics, warned of a saturation point...