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A brief stopover at Little Valley Brewery

By: Simon Jackson

01/09/2015

With a strong affi liation with West Yorkshire since my time as Production Director at Webster’s in the 80s I could not resist to the opportunity to pop into Little Valley Brewery during a recent visit to this beautiful region – as the locals will often remind you, ‘God’s own country’.

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The Coolship of the Fens: Sour beers at Elgoods

By: Ian Hornsey

01/09/2015

Ely Cathedral, that magnifi cent edifi ce towering over the Cambridgeshire fenlands, has for centuries been known as ‘The Ship of the Fens’ – but there are two other important ships, a little further north, in the old port of Wisbech.

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Craft brewing takes off at Clonmel

By: Gerry McGovern

01/09/2015

The C&C Group (known as Cantrell and Cochrane before its fl otation), major supplier of such well-known brands as Magners Irish Cider and Tennents Lager (and Bulmers Cider in Ireland only), saw an opportunity recently to take part in the skyrocketing craft brewing market.

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New opportunities for reducing energy costs - ESOS regulations in the UK

By: Scott Allen

01/09/2015

The new Energy Savings Opportunity Scheme (ESOS) regulations which apply to many distillers and brewers across the UK, enforce Article 8 of the European Union’s Energy Effi ciency Directive, Directive 2012/27/EU: Energy audits and energy management systems. Scott Allen of Allen Associates (HPE) Ltd takes Brewer and Distiller International readers through the scheme’s principles and introduces a structured approach to company-wide energy-saving projects that can be useful globally.

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150 Years of Selling Hops - Charles Faram & Company

By: Sophie Atherton

01/09/2015

The recent history of hop merchant Charles Faram and Company arguably begins with the current Managing Director sawing a huge bale of Styrian Goldings in half. Paul Corbett joined the company as a market manager in 1989 at a time when only three varieties – Challenger, Fuggles and Goldings – were traded. He admits he didn’t really know what Styrian Goldings were the fi rst time a brewer called and asked for some. “But I said, ‘Yes of course we can do them,’ and phoned around a few contacts and fi nally got a bale that we could offer. It was 150kg, a normal bale size, but the brewer only wanted half so I had to cut it up. It was so tightly packed it took me about three hours to cut through it!”

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Hop merchant Charles Faram looks forward ... and celebrates its 150th birthday

By: Roger Putman

01/09/2015

Members of the Institute will be aware that the old Editor set out to try and chronicle activities in all UK breweries in the early years of the twenty-fi rst century. He soon ran out of the larger companies and turned his attention to the growing number of micro plants.

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Effluent treatment at Diageo St James’s Gate

01/09/2015

The Diageo Guinness Brewery at St James’s Gate in Dublin has in recent years undergone a large expansion which inevitably necessitated a larger effl uent plant.