Graham G Stewart - Articles and news items

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…

High gravity brewing and distilling

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.

High gravity brewing – the pros and cons

Issue 1 2007, Past issues  •  7 March 2007  •  Graham G Stewart, Professor of Brewing, The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh

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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