Collections
Library
Browse and search the IBD's collection of technical articles and videos
IBD Membership Required
English hops under the spotlight - The 2007 hop competition
By: Oliver Burton
01/03/2008
Marstons Brewery in Burton on Trent kindly hosted the presentation of the 2007 English Hop Competition awards. Being held on the same day as the Institute’s Midland Section Dinner at the Burton Town Hall less than a mile away, it was disappointing that more brewers did not attend. The hop growers value an opportunity to meet the ‘end user’ where they find that their efforts are appreciated and that might go some way to encouraging them to stay in the market when there are so many other pressures on their agricultural acres.
IBD Membership Required
Evaporating the myths
By: John Andrews
01/03/2008
Wort boiling serves a number of vital process objectives, and is also the most energy intensive operation in a brewery. Putting to one side the various approaches to recovering the energy from the vapour produced, the heating up of wort and evaporation of water from it is typically half of the total energy consumed in brewing, excluding packaging. The sharp rise in the cost of energy over the recent past, in addition to a desire to minimise greenhouse gas emissions, has brought renewed interest in reducing the energy demand in boiling wort.
IBD Membership Required
The malt and hop crisis - Technologies to maximise processability and cost efficiency
01/03/2008
The years 2006 and 2007 will best be remembered by brewers across the globe as the catastrophic years of variable malt quality and hop supply problems – unfortunately the outlook for 2008 and beyond looks no better. The overall global cereal supply is currently characterised as poor yielding with low year-to-year stock-leads. Basically, we are bordering on a situation of higher demand than supply, consumption is exceeding production. This has resulted in a high demand for virtually every agricultural crop across the globe.
IBD Membership Required
Q2 comes on stream - The phenomenal growth of Quinn Glass
By: Roger Putman
01/03/2008
Quinn Glass commenced manufacturing in May 2005 at its new glass making plant at Elton in Cheshire The plan is for some 50% of the glass to be then filled on site thus saving transportation costs and providing a quality packaging service using five brand new Krones beverage lines with considerable economies of scale and thus cost. You might normally expect a contractor to pick up the ‘odds and sods’, the packages too fiddly to do in house but Quinn are already doing long runs of straight 330ml bottles into wraparound cases and much much more.
IBD Membership Required
Togetherness true to the heart - The Sake tradition in Japan
By: Takemura Osamu
01/03/2008
Sake is a cereal brew made from rice, water, yeast, and mould. For the Japanese, sake is the folk liquor and it has deep associations with our culture. Geographical features and the climate select agricultural products suitable for cultivation and these crops lead to particular foods and drinks. Food produces common joy to circles of people and liquor brings circles togetherness true to the heart.