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Where eagles soar ... a trip to the Isle of Arran

01/11/2013

Burton on Trent is not noted for its seaside scenery nor lofty mountains with golden eagles soaring amongst towering crags. There are no red squirrels, not too many deer nor distilleries. So pleased to have a change of scenery I had a look at a distillery and a brewery on the Isle of Arran.

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An island brewer - A look atArranbrew

01/11/2013

As well as the distillery, the Isle of Arran also has a soap factory and a cheese-making plant, all vying for the tourist dollar but I guess you are not interested in those and would rather hear about its brewery. This is tucked away at Cladach amongst a group of artisan retail operations just north of Brodick where the ferry from the mainland docks.

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A brewer’s biochemistry Part 4: Nucleic acids

01/11/2013

This is the fourth 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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Beeronomics goes to York

01/11/2013

The third Beeronomics Conference, the first in the UK, was organised by the York Management School at the University of York during September. Thirty-six research papers were presented, outnumbering the submissions to the previous Beeronomics conferences held in Leuven (2009) and Munich (2011).

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Beer is in our blood - The National Brewery Heritage Trust refocuses

01/11/2013

We know that the National Brewery Centre (the old Bass Museum) in Burton on Trent has many friends all over the world so we are pleased to report on a recent meeting where the National Brewery Heritage Trust addressed some 80 movers and shakers from Burton on Trent, Staffordshire and far beyond to try and develop a network to ensure future support and maintenance of the project.

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Britain’s first craft beer can line at Camden Town in London

01/11/2013

The story begins when my phone rings one day in December 2012 in Melbourne, Australia and I hear Jasper Cuppaidge, my new boss, say: “We bought a can line.” I hadn’t yet started at Camden Town Brewery full-time and was still finalising our relocation to London.

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The new brewery at CasellaWines inAustralia

01/11/2013

Casella is a multibeverage, family-owned company based in Yenda, outside Griffith in New South Wales. Three generations of the Casella family are actively involved with the business and are based at the winery and brewery, which produces Yellow tail wine and Arvo premium lager.

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The drinks industry turns a corner ... Report on drinktec 2013

01/11/2013

Four years ago Roger Putman reported on a disappointing drinktec 2009. Despite numbers being down by 15% to 58,500 visitors and with quiet halls, the exhibitors were still ‘pretty chuffed’ with the show and there was fighting talk of ‘light on the horizon’ and ‘investment….so long as the ROI is right’.

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Natural Selection at the Watt

01/11/2013

Few students get the chance to design and launch a new beer into the ‘real world’ but the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University offers just that opportunity.

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Safety in themodern laboratory

01/11/2013

The primary objective in laboratory design is to provide a safe, accessible environment for laboratory personnel to conduct their work. Yet laboratories can be dangerous environments and the dangers can be reduced by putting in place controls, training and procedures. Not all risks can be eliminated, but through informed risk assessment and careful risk management, laboratory safety is greatly enhanced.

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Pisco from Chile

01/11/2011

Pisco, a Quechua word, is a Muscat white wine distillate that has been produced in Chile since colonial times. The production of pisco in Chile is regulated by the Ministry of Agriculture according to the Supreme Decree 521 (1999), which defines the mode of production, the grape varieties allowed and the regions of growing and production (Atacama and Coquimbo).

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Integrating Quality Management into the value chain

01/11/2013

Consumers around the globe today demand the highest quality in all aspects of a product. It is no longer enough to focus on assuring that products and services meet their specified requirements. Quality Management must provide more value to the customer and that means it needs to become an integral part of a company’s value chain. In this article the author shows how this new approach to Quality Management can work, turning it into a strategic asset with huge benefits for the company.

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Development of methods to measurereal-time flavour profiles

01/11/2011

There are many new and exciting raw materials available which promise to provide a unique flavour experience in beer. Novel aroma hop varieties, cereals, speciality malts and yeasts are claimed to deliver dominant and lasting flavours in beer. It is already known that the release of flavour volatiles during consumption can be measured analytically, but this can also be achieved with more meaningful effect by using a trained panel of tasters.

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It is what people do that counts - Dispelling some myths about Health & Safety

01/11/2011

Health & Safety (H&S) is a subject which tends to receive an unenthusiastic response and can generate an antagonistic reaction. Unfortunately just as public awareness to the subject was dawning, inappropriate approaches to it clouded perceptions with myth.

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Excellent early results from a rapid micro method

01/11/2013

Love them or fear them, bacteria are among the oldest inhabitants on earth, estimated to have existed 3.5 billion years ago. Essential to life in many ways they are welcome visitors to humans, cheese and many other products. However in the wrong place at the wrong time they are most unwelcome.

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