Collections
Library
Browse and search the IBD's collection of technical articles and videos
IBD Membership Required
A brewer’s biochemistry Part 5: Metabolism
By: Charlie Bamforth
01/01/2014
This is the fifth and final article of the series aiming to position malting and brewing in biochemical terms for the benefit of those who have received no training in this area of science. Readers lacking a formal scientific training will find basic chemical principles described in the first article of the series.
IBD Membership Required
Black and liquid gold at Invergordon
By: Billy Mitchell
01/01/2014
There is little better in life than to rise early and take a journey through the Scottish Highlands in the height of summer. After a 170 mile drive north on the notorious A9 through mountains, forests, glens and over a few fine fishing rivers, I finally arrive at my destination – Invergordon, home of the grain distillery currently owned by Whyte and Mackay.
IBD Membership Required
Right at the water’s edge - A microbrewery in Vietnam
By: Sean Symons
01/01/2014
Nestled amongst the tall palms that line the pristine beaches of Vietnam’s Khanh Hoa province is a highly popular microbrewery, Louisiane Brewhouse in Nha Trang. The site has a superlative outlook over the South China Sea. There is nearly 100 metres of beach frontage, a diving pool, three restaurants and a brewery.
IBD Membership Required
Purity opens a new German brewhouse ...
By: Florent Vialan
01/01/2014
Purity Brewery was started at Upper Spernall Farm near Alcester in Warwickshire in 2005 by Paul Halsey and James Minkin. Their vision was to produce the highest quality beers from the best possible ingredients in a natural and sustainable way.
IBD Membership Required
Shochu fromJapan
01/01/2014
Shochu is a Japanese spirit typically distilled from barley, sweet potatoes, or rice, although it is sometimes produced from other ingredients such as brown sugar, buckwheat or chestnut.
IBD Membership Required
The Scotch Whisky Experience in Edinburgh
By: Frank Robson
01/01/2014
If you were seeking to establish a showcase for Scotch whisky the most desirable location would be on the route to Edinburgh Castle, which attracts well over one million visitors annually. That indeed is where you will find the Scotch Whisky Experience, which is enjoying its twenty-fifth anniversary this year; it is about fifty yards from the entrance to the Castle esplanade.
IBD Membership Required
Getting hot and bothered over boiling wort?
By: John Hancock, Scott Davies
01/01/2014
Wort is the lifeblood of the brewhouse. It carries the sugars and nutrients for fermentation and contributes to the colour and flavour of the final beer. Wort is formed during the mashing process, and separated from the spent grains through lautering or mash filtration.