Collections

Library

Browse and search the IBD's collection of technical articles and videos

Heat recovery systems in the distilling sector

01/09/2011

Reduction of energy footprint is highly important in the modern distillery. In a battle to minimise energy usage per litre of produced alcohol, many distilleries are installing heat recovery systems to ensure that their plants are being run efficiently and cost-effectively.

IBD Membership Required

Bring on the Baijiu - The production of Chinese white spirit

01/09/2011

Baijiu is a traditional Chinese spirit that literally translates to ‘white alcohol’ and has been around for over 400 years. Different styles are associated with different geographical areas within China. A little known spirit outside its home country, despite a £25bn market in China, it is a clear spirit with a distinct and recognisable aroma.

IBD Membership Required

Making malt for distilling - Practical aspects of processing malting barley for malt whisky distilling

01/09/2011

Brewer & Distiller International • September 2011 • www.ibd.org.uk 55 Barley has been malted for over 3,000 years. It is a natural process, the basic principles of which have changed little over hundreds of years. It is only in the past 50 years however that maltsters have taken full control, thanks to a proper understanding of the science of biochemistry, suitable varieties and modern equipment necessary for malt production.

IBD Membership Required

Towards 105 million litres a year ... Recent developments at Cameronbridge Distillery

01/09/2011

Not long into the new Millennium, Diageo Scotland received funding to increase the capacity of Cameronbridge Distillery (located in Windygates, a village near the Fife coast some 40 miles across the Firth of Forth from Edinburgh) from an already not insignificant 65 million litres alcohol per annum (mlaa) to 105mlaa.

IBD Membership Required

The ideal distiller’s yeast?

01/09/2011

Yeast is an the heart of distilled spirits production. It plays a vital, key role in the production of all distilled spirits and both yeast and fermentation are fundamentally important aspects of the production of both Scotch malt and grain whisky. The selection of suitable distilling yeasts is essential for distillers, not only to maximise alcohol yield, but also to maintain spirit quality.

IBD Membership Required

The secret of a great rum

01/09/2011

The Foursquare Rum Distillery in Barbados is wholly owned by the Seale family and is thus one of the few remaining independent producers in the Caribbean. The Chairman of the company is Sir David Seale, while the whole site is now managed by his son, Mr. Richard Seale. Set in eight acres and beautifully landscaped, the distillery occupies the site of a former sugar factory that dates back to 1636.

IBD Membership Required

A new flavour wheel for gin

01/09/2011

Today’s gins are complex products often created using a wide range of botanical flavouring ingredients. A Gin Flavour Wheel has been developed to describe and summarise the key flavours of gins, providing a useful tool by which manufacturers can monitor and control the sensory characteristics of their products.

IBD Membership Required

Trends in global spirits production

01/09/2011

The shaky global economy of the last three years and the growing dominance of the emerging economies have been the main drivers of change in the global distilled spirits industry.

IBD Membership Required

Stout diplomacy in St Petersburg - The Great Baltic Adventure 2011

01/09/2011

Slipping out between the wooden lock gates of West India Dock on a misty Monday morning in May, the 36-foot mast of our clipper Thermopylae was dwarfed by the high-rise glass buildings which make up the City of London.

IBD Membership Required

The great ethanol debate

01/09/2011

The fuel ethanol and distilled beverage market really have the same goals. The end product is the same….make as much alcohol as you can for the lowest cost. However the issues surrounding both industries are quite different. Most of the issues in the ethanol industry are driven by politics, legislation and lobbyists and it doesn’t appear that those issues will change anytime soon.

IBD Membership Required

A cooling tower which handles extremes

01/09/2011

When Kolani Distillers, on the island of Maui, decided to convert an old sugar mill into a distillery and produce a line of rum at the site of the island’s only remaining sugar plantation, they realised they had their work cut out for them – a labour of love, hopefully.

IBD Membership Required

Instrumental analysis in the distilled spirit industry

01/09/2011

Instrumental analytical techniques are essential for effective quality control, process improvement, authenticity assessment, research and new product development in spirits beverages industry. A new generation of analytical instruments offers significantly higher sensitivity, precision, specificity and accuracy. Low sample requirement, dependence on manpower and superior data processing algorithms have reduced turnaround time, expense and facilitated automation in analysis of distilled spirit beverages.

IBD Membership Required

Distilling your own rakija - The phenomenon of mobile distilleries in Serbia

01/09/2011

Over the centuries a homemade product has been present in almost every household across Serbia. It is called rakija and no birth, baptism, engagement, wedding or funeral can be imagined without it being served to guests. Justified or not, some types of it (for example dudovaca, travarica) are even considered to have a curative effect.

IBD Membership Required

Keeping the lid on costs - Duty management solutions can help

01/09/2011

With the financial climate remaining uncertain, companies continue the quest to make savings wherever possible. The opportunity to defer duty payments until the last possible moment has led to an upsurge in interest in duty management solutions for customs and bonded warehouses.

IBD Membership Required

Tapping for toddy - The production of coconut arrack in Sri Lanka

01/09/2011

Coconut arrack, a unique alcoholic beverage produced in Sri Lanka has been known since the fifth century and is made from coconut sap obtained by tapping the coconut palm botanically known as Cocos Nucifera.

Collections

Library

Some of the content requires an active membership to view.

You can find out more here

Some of the content requires an active membership to view.

You can find out more here