Brewing & Distilling - Articles and news items

Industrial uses of yeast – brewing and distilling

Issue 5 2016, Z Homepage Promo  •  14 October 2016  •  Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland

Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling…

Brewing supplement

Issue 5 2016, Supplements, Z Homepage Promo  •  14 October 2016  •  New Food

In this Brewing supplement: Industrial uses of yeast – brewing and distilling; Science of sake; BrauBeviale 2016 show preview…

Whitepaper: Quality and process control of barley using NIR spectroscopy

Whitepapers, Z Homepage Promo  •  1 September 2016  •  Carl Zeiss Spectroscopy GmbH

In this whitepaper, discover how ZEISS in cooperation with TQC Dienstleistungen e.K. can offer a robust solution for checking the quality of the constituents throughout the malting process…

Bellfield Brewery secures UK distribution partners

Industry news  •  24 August 2016  •  Stephanie Anthony, Editor New Food

Edinburgh’s Bellfield Brewery – the UK’s first dedicated gluten-free microbrewery – has secured distribution with a number of UK-wide operators…

British beer could beat Brexit blues for local pubs

Industry news  •  4 August 2016  •  SIBA

SIBA, the Society of Independent Brewers, is predicting a boost in consumer passion for British beers from local craft breweries as past experience of economic down-turn shows consumers to prefer prefer local ales over mainstream beers.

On-pack alcohol content and nutritional information comes to Johnnie Walker

Industry news  •  30 June 2016  •  Victoria White, Digital Content Producer

Diageo’s Johnnie Walker is soon to provide consumers around the world with on-pack alcohol content and nutritional information per typical serve…

Genetic mutation in yeast threatens high-quality sake

Industry news  •  29 June 2016  •  Victoria White, Digital Content Producer

Scientists at Hiroshima University have identified the genetic mutation that could ruin the brew of a yeast responsible for high-quality sake…

Craft spirit launches increase 265% globally from 2011-2015, says Mintel

Industry news  •  7 June 2016  •  Victoria White, Digital Content Producer

New research from Mintel reveals that craft spirits have so far accounted for one in seven new global spirit launches to date in 2016…

Heineken signs joint venture agreement with Asia Brewery Inc.

Industry news  •  1 June 2016  •  Victoria White, Digital Content Producer

Heineken has signed a joint venture agreement with Asia Brewery Incorporated to form a new joint venture company, AB Heineken Philippines Inc…

App controlled sensor can tell when beer has gone stale

Industry news  •  25 May 2016  •  Victoria White, Digital Content Producer

Chemists have developed a method that allows brewers to measure the freshness of beer, using a polymer sensor that changes colour upon detecting furfural…

Spitfire Heritage Gin celebrates lady pilots of the ATA

Industry news  •  23 May 2016  •  Victoria White, Digital Content Producer

A new small batch, single estate gin from the 2015 world champion gin maker will launch in the UK in late spring under the Spitfire Heritage brand…

High energy whisky (with water) – how membranes can provide sustainable water systems and energy recovery for distilleries

Issue 2 2016  •  26 April 2016  •  New Food

Scotch whisky production is one of the industry’s most conservative sectors but it is increasingly looking to new technologies to improve sustainability, minimise costs and maximise operational benefits. Three key areas of consideration are the reduction of waste; overall energy use; and water consumption – to meet the Federation House Commitment to reduce water consumption by 20% by 2020…

A solution to acid shock in craft brewers’ sour beer production

Industry news  •  22 March 2016  •  Victoria White

Terminal acid shock occurs when craft brewers add extra yeast to beers after fermentation to create carbonation prior to bottling…

The importance of water quality for distilleries

Issue 1 2016  •  22 February 2016  •  Jeff Arnett, Master Distiller, Jack Daniel’s

The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this tradition since 1866, and Jack Daniel’s has now depended on the same natural cave spring water to make Jack Daniel’s for 150 years…

Anglia Maltings acquires the GlobalMalt Group

Industry news  •  17 February 2016  •  Victoria White

The acquisition consolidates AMH’s strong position in the malting industry, enabling it to expand and better serve its international customers…


Register for our upcoming Food Integrity webinar seriesLEARN MORE
+ +