Collections
Library
Browse and search the IBD's collection of technical articles and videos
IBD Membership Required
Big beer bars - Over a hundred kegs at a time in the States
By: Dave Thomas
01/04/2011
Imagine devising a business plan for your new US bar which will serve more than one hundred different beers at a time. Not so difficult to imagine? Well think about doing it thirty-five years ago when there were only a handful of American-brewed beers available (Coors, for example, brewed only one beer at that time); the first US brewpub and microbrewery were still one or two years out; home-brewing was still illegal (President Carter would sign into law in 1978); and Charlie Papazian would not host the first Great American Beer Festival for another six years.
IBD Membership Required
The birth of Compass Brewing - From really large to virtually nothing
By: Mattias Sjoberg
01/04/2011
I had always wanted to start my own brewery ever since I became interested in brewing in my youth. Being made redundant from S&N’s Berkshire brewery in early 2009 acted like the catalyst I needed to get something off the ground.
IBD Membership Required
From idea to product - The journey through the Gates
By: John Cozens
01/04/2011
New beers are everywhere these days. You can bet that behind each of them has been a perilous journey from idea to product. Successful product development is said to be the bringing together of an idea and an insight yet good ideas are overwhelmingly plentiful, but true insights are scarce and understanding how the consumer sees your market is fundamental to building any chance of success.
IBD Membership Required
Embracing the data revolution
By: Mike Lawton
01/04/2011
Brewer & Distiller International • April 2011 • www.ibd.org.uk 19 I recently witnessed a group of four men in a busy managed house operated by a UK national chain. The group walked out leaving behind branded pint glasses over half full, with one of the group saying loudly, ‘That was the worst pint I’ve ever tasted!’ The chance of a repeat sale for this bar was clearly zero and perhaps potential damage to the brand. How can this happen? Why, in the age of strict quality control can consumers in the on-trade be subject to a widely differing experience of drink quality?
IBD Membership Required
Who might be eavesdropping?
By: Chris Stoneff
01/04/2011
Passwords have been present in information technology since the earliest days, but it's only in the last five years that computers have become powerful enough to crack common passwords in a sensible timeframe.
IBD Membership Required
Greening the pub - The environmental impact of your local
By: Eric Candy
01/04/2011
When we visit our favourite pub, thoughts about its environmental impacts are rarely on our minds! The pub is a special institution renowned for its welcoming ambience of good beer and food along with pleasant surroundings and the entertaining experience we are seeking. We take it as read that part of this welcoming ambience will be a comfortable temperature, which can include romantic visions of a roaring fire on cold winter nights!
IBD Membership Required
The modern python
By: Dirk Parker
01/04/2011
Python manufacturing, whilst having become automated in the factory, has fallen behind with the changing requirements of the building and energy saving environment we all now find ourselves committed to, either for moral or financial reasons. The world is changing with emphasis on climate change, environmental impact, fire regulations and personnel risk and of course we will never be free of the impact on energy costs.
IBD Membership Required
Keeping the pub afloat - How to run a pub on a sound financial footing
By: David Hunter
01/04/2011
As I read articles about people running pubs, it is easy to get sucked in by the glamour of it all. Many of us love the idea of running our own business - the thought of being independent, of being self-employed and not having to be responsible to a boss – it all sounds great. Of course, what better business to do that it than a pub? Wonderful – all your dreams rolled into one.
IBD Membership Required
Technology applied to brewing industry innovation
By: Steve Price
01/04/2011
Technology plays a major role in successful innovation within the brewing industry. To be most valuable, it must be the right technology, applied to the right challenge at the right time. So that this alignment is effective, an organisation needs to have clearly defined objectives and the technical people need to both understand the objectives and the role technology can play in their achievement. This is helped by having organisational structures in place to define the technology requirements and the processes by which it is acquired.
IBD Membership Required
The Pride – it’s not just a brewery
01/04/2011
Lion Nathan’s new plant near Auckland: October 14th last year saw the official opening of the Pride, a new integrated manufacturing and warehousing facility built on a green-field site some 20 kilometres southeast of the brewery in Khyber Pass Road, Newmarket close to the city centre in Auckland where business had been conducted since 1861.
IBD Membership Required
Top tips for due diligence
By: Juliette Love, Caroline Walker
01/04/2011
It’s a balancing act. A food safety analysis (‘due diligence’) programme is an integral part of ensuring that your product is safe, but it is not economically feasible to test every product for every possible food safety issue. So how can you ensure that your programme covers the essential elements and is cost effective? Campden BRI has been working with breweries of all sizes to help make their Due Diligence programmes fit for purpose.