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In-line measurement and brewery automation
By: Chris Boulton
01/07/2014
Among the many hot topics currently exercising the minds of media folk is the continuing debate regarding how many human jobs can be replaced by machines and what might the ultimate consequences be.
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Charlie Bamforth – The Institute’s new President
By: Graham Stewart
01/07/2014
It gives me great pleasure to see Charlie Bamforth elected President of our Institute. I have known him for more than thirty years and have to say I am delighted that he has been selected to join the long list of very capable, caring and illustrious office-holders.
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Gluten-free beers made with barley
01/07/2014
Gluten-intolerant people cannot ingest any gluten and therefore follow a very strict diet – sometimes lifelong if they suffer from the autoimmune condition called celiac disease (CD). Gluten is a storage protein found in wheat, barley and rye and is composed of two fractions: prolamins and glutenins.
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Ch’Ti goes for a GEA Compact Star
By: Edwin Thuillier
01/07/2014
Situated in northern France near the Belgian border, there has been a brewery in the village of Bénifontaine for more than 90 years. This brewery is famous for its Ch’Ti beer and has been run by the Castelain family since 1966. The award-winning brewery has been using a Compact Star brewhouse by GEA Brewery Systems since early last year.
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Cultures past, present and future - A new brewery in Jordan
By: Colin West
01/07/2014
The image that attracts millions of tourists to Jordan is that of the Treasury in Petra – ‘the rose-red city as half as old as time’. Built by the Nabatean rulers of Arabia over 2000 years ago, it is high on the list of the modern SevenWonders of theWorld voted in various polls – and rightly so.
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A visit to Hydes Beer Studio in Manchester
By: Paul Buttrick
01/07/2014
Hydes Brewery was founded in 1863 and is still an independent family brewery. Although relatively small compared to other Manchester brewers such as Boddingtons and Wilsons (note they are no longer with us), it was always very adept at reading the trends in the industry and so adapted its business plan to
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Midleton expands
By: Gerry McGovern
01/07/2014
The speed at which the demand for Irish whiskey has grown has been nothing short of breath-taking for those closely involved in its progress over the last two decades. Worldwide demand has seen massive expansion and double-digit growth now seems to be the norm. After over a century sitting in the doldrums, overshadowed by the popularity of its Scotch cousin, its future is on a roll.
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Ouzo and raki from the Mediterranean
01/07/2014
The production of the spirits ouzo and raki is straightforward. The quality of the raw materials is a key issue affecting the quality of the end-products. A detailed methodology for the two products, which have similar raw materials but are very different, is described.
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A look at historic Scottish brews in 2014
By: Roger Putman
01/07/2014
Bruce Williams of Williams Bros., based in Alloa in Scotland’s central lowland belt, is perhaps the most unusual of Britain’s many smaller brewers in that he majors on a range of historic ales utilising heather, spruce, seaweed, gooseberries, tayberries, elderflowers and elderberries.