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Kilkenny celebrates - Three hundred years at the St Francis Abbey Brewery
01/09/2010
The Irish have always been great storytellers, fuelled no doubt by a long tradition of ale drinking in the great houses of the four ancient provinces. The brewhouse was also where the chieftains made their decisions and traditional tales relate of old kings seeking bronze wort vessels to feed larger and larger fermenting vats.
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Good beer at a good price .. and brewed at Munchen Flughafen.
By: Roger Putman
01/09/2010
32 million passengers passed through Munich Airport in 2009 making it Germany’s second largest after Frankfurt. A lot of them will notice the Airbrau restaurant and beer garden on the left as they hurry from the S Bahn station to Terminal 2 but few will know that it brews all its own beer on site. Unless you know different, it is probably the only beer in the world brewed at an airport.
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Good practices and good relationships to keep the brewery clean
By: Dave Thomas
01/09/2010
“I think I’m getting my brewkettle too clean! It’s taking longer to come up to a boil after a CIP! Is it because there are fewer dirt nucleation sites to form bubbles?”… a US craft brewer recently asked his cleaning chemical supplier. Another brewer noted that the temperature at boil was a few degrees higher after cleaning and wondered if his hop utilisation was similarly improved. That begs the question: ‘How clean is clean?’ It is as difficult to answer as ‘How long is a piece of string?’
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Distilled wisdom created Cragganmore
By: Frank Robson
01/09/2010
When Cragganmore Distillery was established in 1869 its founder John Smith was considered to be the preeminent distiller of the day. This claim was based on the fact that he had been in charge of some of Scotland’s most distinguished distilleries. He managed Macallan in the 1850s, started up the new Glenlivet plant in 1858, then went south to Clydesdale Distillery in Lanarkshire and returned to Speyside in 1865 where he leased Glenfarclas Distillery.
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Return to Providence
By: Charlie Bamforth, Graham Stewart, Roger Putman
01/09/2010
In this second part of our convention report, we look at papers from our suppliers, beer and health, beer processing, yeast and a handful of the workshops.
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Young Scientists meet in Freising
By: Dan MacKinnon
01/09/2010
The Second International Symposium for Young Scientists and Technologists in the areas of Malting, Brewing, Distilling, Functional Beverages and Alternative Fuels took place from 19–21 May, on Cathedral Hill high atop Freising in Germany.