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Something for nothing? Cooling with river water
01/11/2015
Refrigeration is an expensive resource in running a brewery, distillery or other drinks factory – production plants lucky enough to be sited next to a river or other surface water source (for example, a lake, estuary, or sea) have the option to use this water source for ‘free’ cooling. This article examines the practicality of using this opportunity as well as the environmental constraints and best available technology for screening intakes.
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Dalmunach – distillery of distinction
By: Billy Mitchell
01/11/2015
My next adventure exploring the wonderful world of whisky takes me from my base in Central Scotland joining the A9 near Dunblane then following it to Perth before heading north to Aviemore, a very popular tourist attraction both in summer and winter.
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London Calling! Five Points Brewing
By: Shane McNamara
01/11/2015
In the 70s it was The Clash beginning to make their mark on the world music scene. Now, almost forty years later, it is the 70s of a different kind that are making their mark. With London now home to more than 70 independent breweries (and counting), it is clear where the nation’s brewing capital lies. One particular hot-bed area for breweries is Hackney in East London. Here you may find one of the most socially responsible and community engaged breweries of the capital – The Five Points Brewing Company
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Just right in Jacksonville
By: Graham Stewart, Anne Anstruther
01/11/2015
The Master Brewers Association of the Americas’ (MBAA) Annual Conference goes from strength to strength with the craft brewing fraternity playing an increasing role in the Association.
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45 West Distillers
By: Colin McCrorie
01/11/2015
As the UK enjoys a surge in craft distiller activity, we visit a small gin distillery nestling in the heart of Leicestershire which not only produces three kinds of London Dry gin but operates a gin school where delegates can experiment with their own recipes.
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Protein rests – are they still relevant?
By: Aaron Golston
01/11/2015
With modern barley varieties and improved malting operations, the protein rest during mashing may become a relic of the past.
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Muntons installs Anaerobic Digester in cradle-to-cradle recycling innovation
By: Nigel Davies
01/11/2015
Sustainability is core to business success. That statement may have divided the readership immediately into a number of camps. What was your reaction to those words? Did you imagine an article written by an environmental campaigner? Someone trying to spin a story to bolster a corporate image? Neither is true. This is intended to be a balanced account of how sustainability is encompassed by social, economic and environmental benefits as evidenced by installation of a new anaerobic digester.
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A step into the past ... Stone-ground malt used once again
By: Nigel Sadler
01/11/2015
I was fortunate to receive a call from a brewing friend up in Lincolnshire back in early September, with an invite to launch a new beer. When I say fortunate it was because this really was going to be quite a special event in many ways.