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Square dance ... Living with the Yorkshire Square fermentation system

By: Dan Scott Paul

01/01/2015

It would be safe to say that we in Yorkshire are a proud bunch and let’s face it, we don’t mind shouting about it. Not only are we the largest county in the United Kingdom but we are also the best.

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All in good condition...

By: Shane McNamara

01/01/2015

Conditioning is the process post primary fermentation to achieve the correct appearance, flavour and carbonation profile of the beer. This overview looks at some of the key aspects of conditioning techniques.

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Just here for the bere - Distilleries and breweries help to conserve ancient Scottish barley

By: Peter Martin, John Wishart

01/01/2015

With the release of two bere (pronounced bear) whiskies and a beer, 2014 was a good year for the appearance of new drinks linked to this ancient Scottish crop. The development of these products has been facilitated by researchers at the Agronomy Institute of the University of the Highlands and Islands (UHI) based at Orkney College UHI.

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A visit to the unusual Otter Brewery in Devon

By: Ian Hornsey

01/01/2015

Nestling on the Devon side of the Blackdown Hills, an Area of Outstanding Natural Beauty (AONB), which straddles the Devon/Somerset border is the Otter Brewery – which can now claim to be the biggest in England’s third-largest county. The name comes from the River Otter, immortalised in Coleridge’s sonnet, which rises in the hills just over the border in Somerset. The sandstone aquifer in the Otter Valley is one of Devon’s largest groundwater sources, supplying almost 250,000 people.

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Reduce your footprint!

By: Lucy Harbor

01/01/2015

A carbon footprint assessment of a beer produced by a small craft brewery has shown there are many carbon-saving benefits of drinking a local beer as opposed to a big-brand beer brewed afar. Lucy Harbor of Cool World Consulting takes us through the findings from a report into brewing operations at London’s Kernel Brewery.

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Report on the 52nd BrauBeviale in Nuremburg

By: Steve Curtis

01/01/2015

With 37,200 visitors – 4,390 more than in 2012 – and with 42,781 m2 of display space – the biggest in history - so began another series of three visits to Nuremburg for the BrauBeviale exhibition.

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In and out of the lab - The laboratory for the smaller brewery.

By: Keith Thomas

01/01/2015

In the busy cauldron of today’s small-scale brewing, analysing your brew has a low priority behind the day-to dayproduction activities of managing wort run off, controlling CIP operation and motivating yeast activity. As a microbrewer and without the laboratory services available to a large brewery, testing your beer is easily left to the tasting of a pint in the pub after finally filling the fermenter. Brewlab’s Keith Thomas makes some recommendations for a small brewery laboratory.