Library

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TheAdnams Bio Group joint energy venture

By: Ian Hornsey

01/07/2013

On October 8th 2010, when Lord Deben (former Suffolk Coastal MP and environmental consultant John Selwyn Gummer), launched the first delivery of biogas from Adnams Bioenergy plant to the National Grid, he was steering the UK into uncharted waters. As Gummer said: “I genuinely think that this is one of the most exciting things I’ve ever been asked to do...the best thing about it is that it is turning a problem into a solution.”

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A brewer’s biochemistry Part 2: Carbohydrates

By: Charlie Bamforth

01/07/2013

This is the second in 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. Readers lacking a formal scientific training will find basic chemical principles described in the first article of the series.

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BIRF to Campden BRI… …an update on the latest evolutionary steps at Nutfield

By: Simon Jackson

01/07/2013

In 1949 when the British brewing industry had the foresight to establish a Research Foundation we lived in a simpler world but one vexed by what was still a relatively narrow understanding of the science of brewing and malting – and of course therefore, also of malt distilling

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Sustainability - A balanced approach

By: Eric Candy

01/07/2013

Copenhagen 2009 reduced realistic expectations of the outcome from Rio+20, a reduced target which did not disappoint! Despite inaction from the politicians we should be implementing a balanced approach to sustainability which rewards the behaviour we need.

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Container management - A view of Close Brewery Rentals

By: Colin McCrorie

01/07/2013

“Neither a borrower or lender be” – as penned by Shakespeare and spoken by Polonius; subsequently an economic dictum argued about with much vigour between its ‘corner shop’ exponents and their Keynesian opponents who advocate a ‘spend, spend’ philosophy.

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Malting: the latest craft - The embryo Craft Maltsters Guild

By: Dave Thomas

01/07/2013

Like craft brewers thirty years ago and craft distillers over the last ten years, craft maltsters are sprouting up here and there providing face and name ‘street-credibility’ to an industry dominated by huge multi-national agrobusinesses.

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Getting started ... and ending up in the Doghouse

By: Roger Putman

01/07/2013

CAMRA informs us that Britain now has more than a thousand breweries – with over 150 new starters in the last year alone. Most choose brewing as they like the product and see a lot of local brewers doing rather well. But how do they find a USP, where do they set up, which regulatory hoops do they have to negotiate, where do they get the money and the biggest challenge of all, how are they going to sell the beer they produce? I went along to inspect the sixth brew at the Isle of Man’s embryo Doghouse Brewery.

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A report from the 34th European Brewery Convention in Luxembourg

By: Steve Curtis, Mike Butterworth

01/07/2013

Two years on from Glasgow, the scientific and technical arm of The Brewers of Europe met in the heart of Europe for their 34th convention. The venue, the City of Luxembourg, is the capital of the Grand Duchy, bordered by Belgium, France and Germany which provide the official languages to this trilingual state.

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Energy turnaround in a German brewhouse

By: Matthias Pohl

01/07/2013

Veltins brewery in the German city of Meschede-Grevenstein is the nation’s seventh largest brewer. It has invested in three parallel Steinecker brewing lines featuring an EquiTherm energy storage system with a targeted saving of 35%at the brewhouse in terms of thermal energy and another

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NWA Quality Analyst software at Glen Turner

By: Dave Woodward

01/07/2013

Scotland’s youngest distillery is using Quality Analyst software from Northwest Analytics to maintain rigorous control over some of the drinks industry’s most traditional products.

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The biological treatment of brewery and distillery effluents

By: Clwyd Jones

01/07/2013

The effective treatment of effluent and waste streams is a vital consideration for the brewing and distilling industries. Biological effluent treatment is normally considered since the organic pollutants in brewery and distillery effluents (expressed as COD) are generally soluble and easily biodegradable. With the environment in mind and so many technology options and variables to consider we get under the skin of all the issues.