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CBD with your G&T
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.
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The key to making great beer
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
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The Radiokitchen: understanding chemical reactions during food processing
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
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Bombay Sapphire is leading the pack in gin innovation
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
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An interview with a Master Sommelier
New Food Advisory Board member, Jaclyn Bowen, speaks to Brett Zimmerman, a Master Sommelier, about his efforts to champion diversity and sustainability in alcoholic beverage production, and the trends he’s witnessing in the wake of Covid.
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Something’s brewing
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
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Brewing & Beverages In-Depth Focus – October 2020
This In-Depth Focus explores how brewers are coping in the midst of a pandemic and New Food's Editor speaks with Bombay Sapphire's Master Distiller to find out more about this popular gin brand, plus more...
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Featured article: The key to making great beer
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
article
How to build a gin distillery…in your dining room
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
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Government increases support for hospitality – but is it enough?
Industry has welcomed additional Government support for UK hospitality, but SIBA says small breweries are being left out.
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Brewers given new insights into sour beer flavour components
Researchers have reported progress in their studies to better understand the flavour and acid components of sour beer.
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£10 million programme launched to help UK distilleries go green
The Green Distilleries programme aims to address decarbonisation in the spirits sector by accelerating the development of low carbon fuel switching solutions.
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Are changes to EU alcohol taxes unfair?
The preliminary adoption of the revised EU excise structurers Directive means the structural discrimination between different alcoholic beverage categories will further widen, argues SpiritsEUROPE’s Director General.
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Carlsberg forms expansion joint venture with Marston’s PLC
The partnership aims to expand the brewers' beer portfolios, accelerate product innovation and increase distribution reach.
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How has COVID-19 impacted the UK brewing and distilling industries?
Murdoch MacLennan, Partner & Head of Brewing & Distilling at Campbell Dallas, tells New Food how the novel coronavirus has impacted UK brewing supply and demand.