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1978 Anna MacLeod

01/01/1978

THE HORACE BROWN MEMORIAL LECTURE - RERUM COGNOSCERE CAUSAS: To understand the causes of natural phenomena is a major objective of all scientists, and one in which Horace Brown succeeded to a greater degree than most. He was concerned with almost all aspects of the brewing process, and, as a bonus, his brewing studies led him to enunciate laws of general scientific applicability. His classic work on the physiology of germination, carried out in the 1890's, is still largely valid, and some problems which he recognized still await satisfactory solutions.

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2018 Professor Charles Bamforth (BDI)

01/08/2019

Charlie Bamforth was awarded the Horace Brown Medal in 2018 and in the first half of 2019 he made six different presentations on various aspects of his work in Manchester, Edinburgh, Dublin, Nottingham, London and Vienna.

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2018 Professor Charles Bamforth (JIB)

06/01/2022

The paper reviews a career of more than forty years researching topics in malting and brewing science. Some themes attracted particularly close attention, namely the endosperm cell walls of barley, dimethyl sulphide, flavour stability, foam and the impact of beer on health. However, the scope has been far broader than that. The underlying imperative was to pursue research that was close to application and always focussed on a specific need in the processes involved in the production of beer.

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2016 Barry Axcell

01/04/2018

Don’t let sleeping dogmas lie: A personal journey in brewing. Professor Barry C Axcell Ph.D., F.R.S.C., C.Chem., F.R.S.B., C.Biol., F.I.B.D., C.Sci. Winner of the Horace Brown Award 2016, Professor Barry Axcell delivered his lecture at the Asia Pacific Convention in Wellington, New Zealand. Here in all its glory is Barry’s retrospective of his distinguished career.

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2012 Tim Dolan

01/04/2013

Applying science for 50 years. The original Horace Brown Lecture, given in 1916 at a meeting of the London Section, was titled “Reminiscences of 50 years’ experience of the Application of the Scientific Method in Malting Science”. I have used almost the same title for my talk, almost 100 years later – but have added Brewing and Distilling Science.

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2009 Graham G Stewart (BDI)

01/05/2009

Forty Years of Brewing Research. This is a précis of the Horace Brown Medal Lecture that I presented at the Institute’s Africa Section Convention in March 2009. The Horace Brown Medal aims to acknowledge “…. eminent services on the scientific or technical side of the fermentation industries, at intervals of not less than three years, and then only if in the opinion of the Council, an award is justified…”.

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2009 Graham G Stewart (JIB)

01/01/2009

The Horace Brown Medal Lecture: Forty Years of Brewing Research. As a number of previous presenters of the Horace Brown Lecture have discussed Brown’s achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems.

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2006 Lionel Maule

01/08/2006

50 years in the brewing industry: Horace Tabberer Brown was one of the original members of the Laboratory Club, which became the Institute of Brewing and was President of the Institute in 1891–92. In 1916 at a London Section meeting he read a paper “Reminiscences of 50 years experience of the application of Scientific Method to Brewing Practice”. As I have also been in brewing for 50 years – and my family 200 years in total – it seemed appropriate to do the same.

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1999 Dennis E Briggs

01/10/1999

Malt Modification - A Century of Evolving Views. This lecture is the 22nd to commemorate Horace Taberrer Brown, a truly remarkable polymath who made important contributions to brewing practice and science and to ‘pure’ science. The ideas that Brown and his collaborators developed in the 1890s regarding the origins of the enzymes which catalyse the modification of the endosperm of germinating barley and how modification progresses through the grain are summarized, then the stages by which our understanding has been enhanced are noted.

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1990 Ludwig Narziss

24/06/1991

125 YEARS RESEARCH AT WEIHENSTEPHAN. The history and activities off the Faculty of Brewing in Bavaria is traced from its inception one hundred and twenty-five years ago until the present time.

Open Access

1916 Horace T Brown

01/01/1916

Reminiscences of Fifty Years' Experience of the Application of Scientific Method to Brewing Practice. By Horace T. Brown, LL.D, F.R.S.

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