Library

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Brewer’s yeast - A brief overview

By: Graham Stewart, Annie Hill

01/06/2009

There is an old German saying, “Hopfen und malz, Gott erhalt’s”, which translates to “God save hops and malt”. So perhaps if you provide the hops and the malt, God will take care of the rest. Archaeologists have uncovered evidence of breweries and bakeries that used yeast over 4,000 years ago. However it was not until the 17th century that the globular structures in beer were first observed using simple microscopes. It took a further 120 years before the true role of yeast in fermentation was established.

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People matter

By: Charlie Bamforth

01/06/2009

I learned a new term at the International Brewing Convention in Manchester late in 2007 – the ‘War for Talent’. And it disturbed me, for it implies that there is a mighty battle underway between brewing companies for abilities that are somehow scarce. I would venture to suggest that there is ample human resource available, either already employed in the brewing industry, located in other industries, or emerging through academia.

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Munton’s new grain facility in Yorkshire

By: Roger Putman

01/06/2009

Ninety guests braved some very thundery downpours to sit in a marquee perched on the top of Flamborough Head at Munton’s Bridlington plant. Luckily the guy ropes held and the High Sheriff of North Yorkshire, Richard Farnsworth complete with sword, frilly bib and knee length breeches officially declared Munton’s new facilities open. Since brewers are laying much store by buying local and highlighting the provenance of their malt, it was perhaps surprising that only three brewers were represented to meet a tent full of keen farmers looking down the supply chain.

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Over 2500 attend the Boston Beer Party - 26th Craft Brewers Conference and Brewexpo America

By: Roger Putman

01/06/2009

There are around 1500 craft brewers in the States and many of them were represented at their annual conference held at Boston’s waterfront Seaport World Trade Center in April. The sector must be seen as vibrant with spending power as there was a full house of 180 suppliers exhibiting at the Brewexpo including full size keg plants, block bottling machines and micro brewhouses. The attendance included a number of prospective micro brewers still seeking opportunities even in the current economic climate. So how are the smaller brewers over the Atlantic faring?

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Stirring stuff - Getting the best out of cylindroconical fermenters

By: Chris Boulton

01/06/2009

In the world of commercial brewing cylindroconical fermenters continue to be the vessels of choice. Certainly when new brewery builds are planned the installation of such vessels is an inevitability. This dominance is for very good reasons as the cylindroconical design affords many advantages.

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Revision of the IBD Master Brewer qualification - Syllabus changes for the 2011 Examinations

By: David G Taylor

01/06/2009

A major revision of the syllabus and examination format of the IBD Master Brewer qualification has been carried out by a project team led by Dr Harry White consisting of members of the Board of Examiners, plus representatives of approved training organisations. The proposals have been approved by the full Board of Examiners and have been endorsed by the IBD Council.

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Crop reports from the South

01/06/2009

Correspondents from south of the Equator have kindly contributed summaries of malting barley and hop crops in South America, South Africa, Australia and New Zealand.

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New beer filling line at Highgate Brewery

By: Craig Wilson

01/06/2009

Brewing commenced at Highgate Brewery on 1st July 1899 and the company’s first two employees were Fred Broadstock and Bill Jones, representative and drayman. In recent years the brewery has been subject to buyout by Smethwick-based Global Star which has given ‘a new breath of life’ to the Sandymount Road brewery. The company ownsmore than 100 pubs in the region.

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What can brewers learn from the DNA of yeast ? A look at fingerprinting as a tool

By: Chris Powell, Sylvie Van Zandycke

01/06/2009

Saccharomyces cerevisiae and Saccharomyces pastorianus are commonly referred to as ale and lager yeast respectively within the brewing community. Irrespective of their classification, Saccharomyces cells contain a number of organelles, including the nucleus, which harbours the genetic material (DNA), and is responsible for providing the instructions for the yeast to metabolise, grow, respond to the environment and reproduce.

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Sterile filtration instead of pasteurisation in Poland

By: Eric Borremans

01/06/2009

How a brewery in Poland returned to the practices of former times and developed an unpasteurised beer with a distinctive taste to strengthen brand identity.