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Here comes the sun - Solar powered breweries brighten beer’s future
By: Cat Wolinski
01/04/2018
“Do what’s right.” Such is the motto of Maine Beer Company, a small brewery which first opened its doors in Portland, Maine in 2009 with a mission to keep beer and sustainability at the forefront of its business. It’s a goal that many breweries are setting for themselves, whether they’re starting anew or in operation for several years and ready to take their brewery’s responsibility to the community and environment to the next level.
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The Craft Malt Revolution: Craft Maltsters Guild meet in Asheville, North Carolina
By: Dave Thomas
01/04/2018
The first-ever Craft Malt Conference was held at the Asheville-Buncombe Technical Community College in Asheville, North Carolina on the 3rd and 4th of February, 2018. Nearly 200 people gathered to hear presentations about malting technology, grain handling and storage, brewing and distilling, brand marketing, breeding and cultivation of malting barleys, distilling science together with sensory profiling of malt and beer.
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Gin makes a comeback: From Dutch courage, through mother’s ruin to Britain’s trendiest…
By: Roger Putman
01/04/2018
Brits got through over 47 million bottles of gin in the 12 months to September 2017 according to a Wine and Spirits Trade Association market report. That figure was up from 40 million bottles the year before – meaning gin has grown more than any other spirit sold in the UK. The overall UK gin sector hit sales of more than £1.2bn and has doubled in the last six years.
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Don’t let sleeping dogmas lie - A personal journey in brewing
By: Barry Axcell
01/04/2018
Winner of the Horace Brown Award 2016, Professor Barry Axcell delivered his lecture at the recent Asia Pacific Convention in Wellington, New Zealand. Here in all its glory is Barry’s retrospective of his distinguished career.
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Resurrection of ‘heritage’ grains
By: Ian Hornsey
01/04/2018
Part 2: The wheats. As Dr Douglas Bell, Director of Cambridge’s Plant Breeding Institute (PBI) told the Institute of Brewing in 1951: “There is nothing in barley to compare with the developments in wheat. The genus Hordeum is more isolated genetically than is the genus Triticum, and the two genera are entirely unlike in structure.”