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Selecting cereals for beverage spirits
By: Reginald Agu
01/09/2014
The high starch content of cereal grains makes them ideal raw materials for spirit drink production. Similarities in composition from one type of cereal to another suggest their general use, but in reality variations in compositional parameters might actually limit the utilisation of certain types of grains.
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Understanding ATEX in a process industry
By: Colin Jeffrey
01/09/2014
“Do you do an ATEX valve?” is a question I’m often asked. The answer is not as straightforward as it may seem. ATEX is the name commonly given to two European directives for controlling explosive atmospheres, but it should not be used generically.
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Distillery Cleaning-In-Place
By: Scott Davies
01/09/2014
Cleaning-In-Place (CIP) allows the pipework and vessels in a process to be cleaned without being dismantled. This technology is applied in both the brewing, distilling, biofuel and yeast industries. The role of the CIP system across all of these industries is to reduce process equipment fouling and contamination from undesirable micro-organisms.
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Adelphi sets up in Ardnamurchan
By: Graeme Bowie
01/09/2014
The first distillery owned by Adelphi was the Loch Katrine Adelphi Distillery built in 1825 in the Gorbals, a district of Glasgow. It changed hands three times before it ceased production in 1902. The name remained dormant until it was resurrected in 1993 as an independent bottler of Scotch Whisky by the great-grandson of the second owner.
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Awamori from Okinawa
By: Hirohide Toyama
01/09/2014
Awamori is the oldest liquor in Japan and is produced in Okinawa. Several hundred years ago, brewing technology using koji, as well as distillation technology, were imported to Okinawa from South Asia. Developing the original brewing process by using black koji mould, awamori was born in Okinawa.
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A look at Bounty Rum from Fiji
01/09/2014
Aged naturally in oak barrels, distilled from the rich molasses from sugar cane grown without pesticides or manufactured fertiliser in red volcanic soils under the bountiful Fijian sun and harvested by hand, Fiji’s Bounty Rum and the Fiji Rum Co. brands have a romantic provenance.
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The growth of UK craft distilling
By: Abhishek Banik
01/09/2014
In recent years UK has seen a revolutionary growth in the micro-distilling industry and with the increasing demand for boutique gin cocktails, the majority of the new distilleries are approaching the market with crafted small scale gin.
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A visit to the Dingle Distillery in Ireland
By: Gerry McGovern
01/09/2014
The magic of Dingle has captured the hearts and minds of poets and songsters over the centuries and led to the then young Oliver Hughes (founding partner of the Porterhouse Group) to say to himself “What a great place to start a distillery.” From such small beginnings great things come!
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The new Glen Keith
By: Billy Mitchell
01/09/2014
My latest excursion up the notorious A9 through the highlands of Scotland takes me to the town of Keith in north east Scotland. With a population of 5,000, Keith is at the start of Scotland’s whisky trail and is home to three distilleries – Strathmill, Strathisla and Glen Keith.
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Planting hops at Tongham
By: Ed Wray
01/09/2014
The green shoots of recovery finally emerged in May, at least for the Farnham hop growing area in Surrey. There is a long history of hop farming in Farnham, and though it was never the largest of Britain’s hop growing areas for over a century its hops were the most highly valued.
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Tracking a whole load of kegs in one pass ...
By: Andy Dorr
01/09/2014
Kegs and casks are an essential requirement for any brewer. It makes sense to have control over them and optimise the investment.
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Harnessing sensory sciences in the alcoholic beverage industry
By: Binod Maitin
01/09/2014
Sensory science is ‘a scientific discipline used to evoke measure, analyse and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing’(1). Interestingly, of all the five senses, it is our sense of smell that is plumbed into our memory through the limbic system in our brain and has direct access to our world of feelings.
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The Rademon Estate Distillery – the home of Shortcross
01/09/2014
The idea to create a distillery is credited to my wife Fiona who had read a newspaper article on the slow re-birth of distilling in Ireland and became fascinated by the idea of building a distillery here at Rademon Estate, County Down, Northern Ireland.
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A look inside the Scotch Whisky Research Institute
By: James Brosnan
01/09/2014
The Scotch Whisky Research Institute, the research arm of the Scotch whisky industry, is celebrating its fortieth birthday in 2014. The story of its development into a centre of scientific excellence in distilled beverage research mirrors the changes that have occurred over this time in the industry it serves.
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Hop inspiration...
By: Colin Wilson
01/09/2014
Hops are amazingly versatile, providing bitterness, aroma, flavour, foam stability and antimicrobial activity. Traditional brewing practices use hops in a relatively inefficient way, with many opportunities for variability to be introduced into the process.
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Turning distillery waste into energy and reusable water
By: Ian Hart
01/09/2014
Managing waste is a challenge for any industry and one that is becoming ever more difficult year-on-year. For example, the average cost to dispose of trade effluent in the UK has increased by more than 25%over the last five years alone. In addition, operational and utility costs continue to go up; the average charges for electricity have risen by more than 30%over the same time period and even the cost of water has also greatly increased.
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Zivania from Cyprus
01/09/2014
The cultivation of vineyards and the production of vitivinicultural products in Cyprus dates back to ancient times. Evidence of this long wine tradition can be located in various archaeological findings and in a number of inscriptions, as well as in references by geographers and philosophers of antiquity.