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A brewer’s biochemistry Part 3: Lipids
By: Charlie Bamforth
01/09/2013
This is the third 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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A guide to malt handling and milling
By: Steve Curtis
01/09/2013
The maltster has skilfully malted the finest barley to produce quality malt for your brewery or distillery. The truck of bulk malt has been delivered to your location and the invoice is in the post. From here the malt needs to be unloaded and stored as well as being cleaned, weighed and transferred for milling and use in a mash.
IBD Membership Required
Kegging in Albania - KHS keg technology at Kaon
By: Nenad Delovski
01/09/2013
With an area of just under 29,000 square kilometers, Albania is almost the size of Belgium. However, with just three million inhabitants the population is about a third that of its Western European counterpart. In the north the Republic borders on Montenegro, in the northeast on Kosovo, in the east on Macedonia and to the south is Greece. To the west is the Adriatic Sea. Something else that Albania and Belgium have in common is an enthusiastic beer culture although current per capita annual consumption is only 30 litres – a third that of Belgium – so the growth forecasts are good as incomes rise.
IBD Membership Required
Fredericia turns to brewmaxx
01/09/2013
Brewer & Distiller International • September 2013 • www.ibd.org.uk 53 The brief for the new automation solution at the Carlsberg brewery in Denmark was quite simple: make the complex production processes more transparent and more productsafe, considerably improve userfriendliness and, naturally, implement it as quickly as possible – with a minimum amount of production downtime.
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Underpinning the craft beer revolution - A visit to Brewlab in Sunderland
By: Roger Putman
01/09/2013
As you explore more of UK’s burgeoning population of craft brewers, one name keeps cropping up; that of Brewlab. It trains them, examines them, consults with them, supplies them with yeast, analyses their beers but perhaps most of all provides a nationwide network of like minds, which despite being in competition, offers a wealth of experience which is freely shared.
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SAB chooses Centec for six deaeration plants in South Africa
By: Bernhard Brauner, Diego Sella
01/09/2013
In 2010 South African Breweries (SAB) decided to replace some of the older water de-aeration plants at five of its breweries within South Africa. The replacement plants would comprise two each for Alrode and Rosslyn and one each for the Newlands, Polokwane and Ibhayi.
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The UK Southern Section study tour of Cornwall
By: Sarah Marshall, Kazuyuki Yamada
01/09/2013
In May this year, fourteen members of the Southern Section of the IBD arrived in Padstow, Cornwall, in the far west of our region, for our 2013 study tour. After settling ourselves in our superb accommodation – St Austell Brewery’s the Old Custom House Hotel overlooking the harbour – we familiarised ourselves with the town and local watering holes, then settled down to discuss the next few days schedule over a very late dinner.
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The International Craft Brewing and Distilling Convention in Dublin
By: Gerry McGovern
01/09/2013
The Brewing and Distilling Convention was the brain child of Dr Pearse Lyons, the entrepreneur, founder and owner of Alltech, a company based in Kentucky in the US. The notion of siting this Convention in Dublin arose from an Irish Government initiative called ‘The Gathering’, whose main aim is to attract those of Irish descent (and others!) back to the Emerald Isle’s shores for 2013 and kick-starting the economy in the process, after five years of recession.
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Novel malt aroma wheel from Weyermann
01/09/2013
At the recent EBC Congress in Luxembourg, Dr. Jens Voigt, Professor of Beverage Technology at the University of Applied Sciences in Trier presented a new Malt Aroma Wheel developed by the Weyermann Malting Company under the direction of Andreas Richter, its Director of Quality Assurance in Bamberg.
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Wolfburn whisky – back to the future
By: David Hill
01/09/2013
Like many inspirational moments, the idea for reconstructing the old Wolfburn distillery was hatched over a drink: “I have had a somewhat left-field thought – tell me if you think I’m going mad…” was the opening gambit of one of Wolfburn’s new directors, back in February 2011. By re-inventing the old brand, Wolfburn would become the most northerly whisky distillery on the Scottish mainland. The idea was simple in concept but far from simple in practice…