Library

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Focus on fermentation factors - The Scotch whisky wash from a brewer’s viewpoint

By: Roy Lindsay

01/10/2009

On initial acquaintance most brewers and distillers would be forgiven for believing that raw materials, wort production and fermentation for beer and whisky production are essentially the same. That the divergence of process occurs with distillation to make the whisky, whilst green beer at that stage undergoes maturation and possibly filtration before packaging for sale as beer – but that is far too simplistic.

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America’s oldest and newest brewery - A visit to D. G.Yuengling & Son at Pottsville

By: Roger Putman

01/10/2009

The fifty mile journey from Wilkes Barre to Pottsville is picturesque with tree covered hills stretching into the distance in all directions. This is on the edge of the Endless Mountains which do actually end and are not really mountains at all but a dissected plateau in the middle of the Appalachians.

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Putting the roar back into Lion - A Pennsylvanian contract brewer

By: Roger Putman

01/10/2009

My visit to the Boston Craft Brewers Conference in the spring was a great opportunity to explore three very different brewers operating in the post industrial coal mining heartland of the United States – Pennsylvania. The following pages will explore the fortunes of a sizeable contract operation at Lion, America’s oldest brewery D.G. Yuengling dating from 1829 and a new acquisition by Boston Beer keen to increase capacity and bring all production in house.

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The story of Guinness

By: Eddie Bourke

01/10/2009

It is a truly an achievement for any business to celebrate its 250th anniversary. The flexibility and diversity of the Guinness concern established by Arthur has carried it through many upheavals and with a fair wind there is every reason to look forward to many more anniversaries.

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Saving it in Suffolk - The tiny Mill Green Brewery

By: Ian Hornsey

01/10/2009

We all curse taxes but to the brewing historian they have proved to be something of a godsend. The reason for this, quite simply, is that until an everyday commodity, such as beer, became subjected to any form of regulation, it would scarcely warrant any mention in the literature of the day. For the British brewing industry all this changed in 1267 when Henry III’s Assiza Panis et Cervicie (Assize of Bread and Ale) was introduced.

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Innovations in beer dispense

By: Phil Douglas

01/10/2009

A review of the challenge of dispensing beer in today’s difficult market.

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Lock, stock and statue - Sam Adams buys a brewery in Pennsylvania

By: Roger Putman

01/10/2009

As with so many things American, the Lehigh Valley is so large that from Allentown in the middle of it you cannot see the hills which make it a valley. I am now 50 miles east of Pottsville and the April temperature is an unseasonal 34°C, not particularly conducive to touring another brewery but of course I shall persevere!

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The size of the prize - Molson Coors shows how information can target improvements

By: Chris Deakin

01/10/2009

We all know that a pub selling a good quality pint will sellmore beer than a pub that doesn’t – it speaks for itself, but what is a good quality pint and howmuch more will it actually sell? Each brewer has specifications and measures coming out of their ears up to the point of the brewery gate, but what do we measure after that?

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Making connections

By: Gary Hall

01/10/2009

The transfer of beer from cellar to glass is the final but critical stage in the process of delivering the perfect pint to the customer. John Guest is proud to play a small but essential role in the drinks dispense process by providing a simple but effective means of connecting beer and dispense gas tubing, from keg coupler to beer tap.

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It’s better in a glass!

By: Evan Evans, Rebecca Newman

01/10/2009

We are on a crusade and we make no apologies. “We have a dream” that when we visit a pub or bar, we will be proffered our favoured beer on draught in the appropriate and correctly branded glass for that beer. The branding is like the bottle, the face of the brand and the brewer – very important!

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Harnessing the power of ozone for glass washing

By: Brian Hirst

01/10/2009

Conventional glass washing processes either use a dishwasher, a dedicated glass wash machine, a tub and brush, or simply a sink of water and some form of chemical, in Africa the latter being the most popular method, albeit the destroyer of beer foam quality.

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Cool solutions

By: Curtis Paxman

01/10/2009

During difficult trading periods when sales most need a boost, brewers, pubcos, and publicans often find themselves in difficult situations where costs can hold back innovation that actually improves the business. This especially applies at the sharp end, where getting the dispense of products right is of paramount importance.