Library

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North Atlantic cereals - Developing cereal production in the North Atlantic region

By: Peter Martin

01/02/2016

A project funded by the European Union is helping to promote cereal cultivation in parts of the North Atlantic region. Peter Martin from the University of the Highlands and Islands’ Agronomy Institute in Orkney, reports on the fi rst project meeting which focused on the potential for using local cereals for beer and spirit production.

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Germany’s good spirits - Alcohol analysis at the Birkenhof Distillery

By: Karin Biebernik

01/02/2016

The Birkenhof Distillery in Nistertal is one of the oldest distilleries in Westerwald, a low mountainous area on the right bank of the River Rhine in central Germany. Founded in 1848, it is still family-owned in the seventh generation. The family’s love for the craft of producing spirits holds up to this day and combined with the experience handed down from generation to generation, has made the Birkenhof distillery a fine spirit-producing facility. For about 18 months, it has been using a Snap-50 Portable Alcohol Meter for Distilled Spirits which replaced the previouslyused hydrometers and is coping easily with the demands made by the wide-ranging output of the company.

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Who were the first maltsters? The archaeological evidence for floor malting

By: Merryn Dineley

01/02/2016

For thousands of years malt has been made using the ancient and traditional method of floor malting. There are several stages, all of which require very specific conditions and making good malt requires a great deal of skill, experience and knowledge.

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Keen, clean and lean ... Managing your CIPs

01/02/2016

The management of Cleaning in Place (CIP) is in principle no different to that for open plant cleaning where certain tools such as brushes, detergent and hose are used manually by hygiene operatives to clean a surface. With CIP the tools and the operative are replaced by the CIP set. Hygiene specialist Holchem lays out some guidelines.

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So you want to build a distillery!

By: Billy Mitchell

01/02/2016

At this moment there is a major resurgence in the whiskey (whisky) industry in many traditional markets across the world – including both new traditional and craft malt distilleries in Scotland and Ireland – and a major expansion of the bourbon industry in the USA. What does it take to build a distillery?

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Distillation Technology and Modelling Techniques

By: Konrad Miller

01/02/2016

Part 1: Concepts in Distillation In this review of distillation technology and modelling techniques, Konrad Miller and Katherine Shing offer a broad survey of the science of distillation, including a conceptual framework of distillation; distillation column components and, in part two, shortcut distillation design methods such as the McCabe Thiele method and the Fenske Underwood Gilliland algorithm. In part three, Konrad Miller will apply these principles to the production processes of a modern brandy distillery.

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Craft distilling in Seattle

By: Steve Curtis

01/02/2016

As a follow up to the feature last June on craft distilling in Seattle, Brewer and Distiller International promised you two more distilleries from the city billed as having more distilleries than any other in the USA. As part of our Craft Spirits and Distillation themed edition we feature Copperworks, where owner/distiller Jason Parker didn’t just ‘pick’ his stills but had them made in Scotland by Forsyths, and Emerson Lamb, President of the biggest producer of single malt whiskey in the country, shows us around the Westland Distillery.