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Birthplace of the Amber Nectar
By: Roger Putman
01/10/2007
Poms were first introduced to Fosters in the early 1970s when blokish Barry McKenzie consumed vast numbers of 26oz cans of the stuff and left skid marks in his thunderbags. John Newcombe the tennis player is reputed to have polished off five of these ‘oil cans’ after every match. Paul Hogan, the embryo Crocodile Dundee left us with the immortal words “G’Day. They’ve asked me over from Oz to introduce youse all to Foster’s Draught, here it is. Cripes! I’d better start with the basics. It’s a light, golden liquid, like, except for the white bit on top, the head, and it’s brewed from malt, yeast and hops. Technical term is Lager. That’s L-A-G-E-R. But everyone calls it Foster’s. Ahhhh, ripper! Tastes like an angel cryin’ on yer tongue.”
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A link betwixt beer and gin
By: Ian Hornsey
01/10/2007
As a brewer, I have long been fascinated by the ‘magic’ of the distiller and a recent present of a bottle of ‘Bombay Sapphire’ gin did much to remind me of the splendours on offer from our alchemic brothers. Other than the ability of the contents to warm the cockles of my heart, the bottle itself with each of the ten ‘botanicals’ etched into the glass reminded me of a connection with the brewing industry, for they have all, at one time, been used to flavour beer. When one mentions the flavour of gin, the mind immediately veers towards juniper, but, as the bottle indicates, other plants still play a role in the manufacture of ‘Mother Geneva’.
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Cans, cans, cans – and then more cans
By: Dave Thomas
01/10/2007
They root around in dumps and abandoned buildings in search of rusty treasures. These members of the Rusty Bunch Chapter of the Brewery Collectibles Club of America (BCCA) joined 675 like-minded collectors, fans and friends of beer memorabilia from 43 US states, three Canadian provinces, the Netherlands, South Africa, Japan, Italy, Sweden and England at the 37th annual CANvention in Denver, Colorado at the end of August.
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The ups and downs ... Ken Don reflects on a lifetime in brewing
By: Ken Don
01/10/2007
When I look back at my life I realise that there were three key decisions which dominated it. The first was to join the brewing industry as a pupil Brewer, the second was to meet my wife on a blind date and the third was to leave Allied Breweries in late 1979 and join Young’s. Everything that has happened to me can be traced back to these decisions and I instinctively knew they were the right ones.
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Getting tooled up
By: Jeff Hodgson
01/10/2007
Equipping a laboratory for both large and smaller breweries
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Why do an MBA?
01/10/2007
You go beyond technical education when you combine the two internationally famous organisations – the International Centre for Brewing and Distilling and Edinburgh Business School – to produce an MBA programme with a unique industry focus.
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Spice up your beers
By: Keith Thomas
01/10/2007
At various times of the year it is tempting for the brewer to break with routine recipes and add a touch of spice to his beer. Ginger, perhaps, or liquorice; or even go all the way and crush up a few chillies or a spoon or two of mustard. Whatever you choose it is easy to convert a standard beer into a memorable assault on your customers’ senses, occasionally remembered with delight but quite possibly with distaste and aversion.