Graham G Stewart - Articles and news items
Issue 4 2011 • 6 September 2011 • Graham G. Stewart, GGStewart Associates and the International Centre of Brewing and Distilling, Heriot-Watt University
While the basic processes of malting, brewing and distilling were established long ago, it was in the late 19th century that the key scientific investigations commenced on beer and its production through the pioneering work of scientists such as Pasteur, Hansen, Sorenson, Brown and decades of subsequent research on process engineering, sensor technology, barley and yeast metabolism, hop chemistry and more. Beer brewing represents the quintessential fermentation process in terms of product quality control and efficient use of resources1.
Over the past 30 years, and longer, process optimisation and increased efficiencies have been priorities for many brewing and distilling companies2. Process intensification has become part of this endeavour and has focused on increased rates of fermentation and final attenuation, high quality yeast viability and vitality, decreased maturation (aging) times, more efficient stabilisation and filtration, enhanced beer quality and stability and high gravity brewing and distilling including reduced capital expenditure and a positive impact on process sustainability3.
During the past few decades, process optimisation and increased efficiencies have become priorities for many brewing companies worldwide. High gravity brewing is one method to achieve these objectives.
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