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A Golden Champ ... from remotest Cumbria
By: Roger Putman
01/08/2013
I am told that some 98% of Britain’s 900-odd smaller brewers produce a hoppy golden ale. So to be awarded CAMRA’s Champion Golden Ale award in 2011 and then getting the silver in the same category last year with a different beer must mean the brewer is a past master at this newish style.
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Beer Academy Dan’s Czechmates...
By: Dan Cannas
01/08/2013
The Original Budweiser Budvar beer has featured in all the Beer Academy courses since its firstever Foundation Course in 2005. The beer admirably demonstrates the flavours of an all-malt grist at 5%ABV, decoction mashing, the use of only whole Saaz hops, a long maturation period with natural conditioning – and of course, its longrunning trademark battle with the larger Budweiser, which always added a frisson to the course discussion.
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Vicinal diketones in theory and practice
By: Chris Boulton
01/08/2013
Vicinal diketones, usually shortened to VDK in brewer’s parlance, are compounds which as the name tells us, contain two adjacent carbon atoms both of which bear ketone groups. In respect to beer flavour two representatives of the group are considered of importance, namely 2,3 pentanedione and diacetyl (2,3 butanedione).
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In search of the new extreme ... Pushing the boundaries of standard pub fare
By: Dave Thomas
01/08/2013
According to the Oxford Companion to Beer the term, extreme brewing, “…evokes either an admirable spirit of rebellious creativity or a puerile and cynical attempt to market a manufactured ‘outsider’ image, depending on one’s point of view.”
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Small but perfectly formed - The remote Falkland Beer Works
By: John Round
01/08/2013
Access to the Falkland Islands can be a bit of a gamble depending on the weather but fortunately it was near perfect for tendering into Stanley on the 20th February this year.
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From micro to craft brewer ... Beer from the heart of the Lakes
By: Roger Putman
01/08/2013
Just before my visit to see Alex Brodie at Hawkshead Brewery in the Lake District, I had been discussing with Brewlab whether its students were prospective micro brewers or prospective craft brewers.
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Monitoring sugars during the brewing process
By: Dale Willard
01/08/2013
Brewer & Distiller International • August 2013 • www.ibd.org.uk 47 Imagine having sugar monitoring and analysis capability directly on your production line, instead of having to take samples to your lab for analysis. A new company called Carbo Analytics is working to bring sugar analysis to the production line using a novel ‘lab-on-a-chip’ technology.
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Packaged beer in the supply chain
By: Colin McCrorie
01/08/2013
“Nothing to do with me – it was all right when it left the brewery,” is a regular bleat from a disgruntled brewer when confronted with a trade complaint over damaged, overage stock etc. There’s many a slip ‘twix the cup and the lip, warns the Bard, suggesting in this case that an uncontrolled supply chain can create havoc with what was pronounced to be ‘perfect’ stock on exit from the packaging line.
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Three decades at the other Dublin brewery ... The Porterhouse story
By: Gerry McGovern
01/08/2013
As in the UK, there has been an Irish tradition of small local breweries and distilleries producing for local consumption that was extant up until the 18th century. After the Napoleonic wars a long period of consolidation began – until the middle of the 20th century when such production was reduced to a much smaller number of larger sites.
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Courage Imperial Russian Stout is back
By: Jim Robertson
01/08/2013
The relaunch this month of the iconic bottle beer, Courage Imperial Russian Stout, brings to a conclusion what has been a labour of love for me. I joined Courage in London in 1977 as a graduate trainee, fresh from Heriot- Watt as one of the last of Professor Anna Macleod’s protégés and my first management job was to be a bottling line supervisor at the home of Russian Stout – Park Street.
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A look at the Scandinavian School of Brewing
By: Axel Kristiansen
01/08/2013
The Scandinavian School of Brewing (SSB) was founded in 1925 by Sophus Wibroe on behalf of the Danish, Norwegian and Swedish Brewers’ Association. In 1993, Finland also became co-owner. SSB originally trained mainly students from the north but with increasing globalisation, students now come to the school from all over the world.
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Sheps keeps much-loved Metafilters going
By: Andy Thornton
01/08/2013
Stella-Meta, now part of the Rolwey Group, remains a specialist in filtration solutions for a range of industries. It continues to provide service and support for Metafilters in the field. Historically, manufacture can be traced back to the 1960s when Stella-Meta was supplying Metafilters to almost all the major brewers across the world.