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Developments in fermentation practice and yeast handling
By: Chris Boulton
01/02/2014
In the world of large-scale commercial brewing these are challenging times for brewing yeast cells. To borrow rather badly from Churchill: never in the field of brewing have so few brewers owed so much to so many cells.
IBD Membership Required
Cognac from France
01/02/2014
Cognac, the worldwide wellknown premium quality wine spirit, (according to the European Regulation (CE) n° 110/2008, is one of the oldest French A.O.C. (appellation d’origine contrôlée = label of controlled origin). The French regulation fixed the geographical area Cognac production in May 1909 and again in May 1936.
IBD Membership Required
Small-scale distilling in the UK - The start of a revolution?
By: Ian Hornsey
01/02/2014
Following on from my explorations at Roudham and Southwold (B&DI, September 2008 and May 2012) and the interest in artisanal distilling that these two ventures have helped to foster, I’ve had an inkling that we might be witnessing a ‘minirevolution’ akin to the one that the UK brewing industry experienced in the late-1970s.
IBD Membership Required
Fit for Work - Growing employability skills and opportunities at the Watt
By: David Quain
01/02/2014
The magnificent but harrowing 1980s BBC TV series Boys from the Blackstuff coined the memorable line: ‘Gissa job…go on, I can do that’. Thankfully things are not nearly as bleak today but getting a job – especially your first job – continues to be a challenging and frequently dispiriting experience.
IBD Membership Required
ICBD celebrates 25 years
By: Roger Putman
01/02/2014
Sometime in the autumn of 1988, the International Centre for Brewing and Distilling was inaugurated at Heriot Watt University’s Riccarton campus in Edinburgh. We are promised a series of events during 2014 to celebrate the recent history of Britain’s only remaining university brewing school.
IBD Membership Required
Premium packaging technology
By: Georg Zuzok, Steve Humbert
01/02/2014
In 1795 Johannes Jacob Böhm from Germany (or Jacob Beam, to give him his Americanised name) sold his first barrel of whiskey in Kentucky, writing the first chapter of what was to become the success story of Jim Beam whiskey. It is currently the world’s number one bourbon whiskey.
IBD Membership Required
Greene King’s new craft facility
By: Ian Hornsey
01/02/2014
St Edmund is the true patron saint of England. King of East Anglia, he was butchered by the Vikings in 869 and was certainly England’s first patron saint. The abbey and town of Bury St Edmunds were named in his honour over 900 years ago – until being usurped by a certain George of Cappadocia around 1350.
IBD Membership Required
Edinburgh’s Stewart Brewing moves house
01/02/2014
As a member of The Institute of Brewing & Distilling, it is always brilliant to read about the progress of other breweries and of the industry itself. We at Stewart Brewing have had such a momentous year which encapsulates the buoyant UK craft beer market.