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Growing opportunities for co-products
By: Eric Candy
01/07/2009
For many years the brewing and distilling industries have been aware that the famous elixirs created have not been the only products produced. The industries have a good track record of ensuring that resources produced by the processes are used as efficiently as possible and not thrown away. Such outputs include malt culms, screenings, spent grains, pot ale (the residue in the wash still after initial distillation has taken place) and spent lees (the residue which remains in the spirit still after the second distillation) and yeast.
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Distillers’ green pledges
01/07/2009
Made from cereals, water and yeast, Scotch Whisky is a natural drink closely associated with the Scottish environment. Scotch brands reflect the country in which they are made, with the environment uniquely influencing the character of every whisky. With that reliance on our environment, it has always been in the industry’s interests to act in a sustainable manner. Taking a long term view, distillers launched an ambitious and stretching industry Environmental Strategy last month.
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Getting the best price for co-products
By: David Scheiby
01/07/2009
Operating a distillery presents a number of challenges for the handling and disposal of spent co-products, not least due to the significant volumes of organically loaded water that result from fermentation and distillation. Although dilute, the organic content comprises useful proteins, amino acids, fats and dietary fibre for use in animal nutrition.
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The Elephant moves west - A look at Carlsberg at home in Denmark
By: Roger Putman
01/07/2009
Last December the mash tuns went cold at Carlsberg’s iconic brewery in Copenhagen. This was the culmination of almost three years work ensuring that the company image would be enhanced, 300 staff were retired and that production moved seamlessly to the Fredericia plant some 200km to the west.
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Research results put to good use - Rockwell analyses packaging efficiency
By: Axel Kather
01/07/2009
Filling and packaging drinks require major financial and staff resources. Alongside the high investment costs for the production line, companies have ongoing expenditure for its maintenance and upkeep.
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Beating beta-glucan - The key to maltings water savings
By: Doug Stewart
01/07/2009
Australia is currently experiencing significant water shortages due to drought and increased domestic and industrial water demand. Renewed accountability is required of industries seen as significant users of a finite and valuable resource.
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A story of stills
By: Frank Robson
01/07/2009
The central feature of a malt distillery is, without doubt, the still house with its majestic gleaming copper pots. Each distillery jealously upholds the importance of the size and shape of its stills in determining the character of the spirit it produces; and almost every one of Scotland’s ninety malt distilleries is dedicated to making a single quality of spirit year in and year out.
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The extraordinary world of biofilms
By: David Quain, Erna Storgårds
01/07/2009
You know you’ve made it when you’re misspelt or hyphenated. In recent years biofilms have entered the lexicon of brewing and lo and behold we find literature and websites talking about ‘bio films’ or, even worse ‘bio-films’. It wasn’t always like this. 15 years or so ago, a senior technical chap was heard to mutter that ‘biofilms don’t exist in the brewing industry’.
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New EBC delivers in Hamburg
By: Roger Putman
01/07/2009
Since the previous Congress in Venice in 2007, the European Brewing Convention has undergone great changes. It is now an integral part of the Brewers of Europe and its administration has passed from Heineken at Zoeterwoude to the offices of BofE in Brussels. The Brewers of Europe is the umbrella organisation for the brewing sector within the EU while the EBC is responsible for the Congress, occasional technical symposia, its committees and advisory groups as well as its own budget.