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Diageo announces new distillery location in Highlands and major investment in Speyside whisky production
3 April 2013 | By Diageo
Teaninich announced as the location for its plans to build a new malt whisky distillery...
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Brewing & Distilling
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SABMiller launches second cassava beer in Africa
14 March 2013 | By SABMiller
SABMiller plc announces the launch of a cassava beer in Ghana...
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The chemistry of beer
6 November 2012 | By Charles W. Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis
It has variously been estimated that there are between 1,000 and 2,000 different chemical species in beer, probably twice as many as are present in wine. It is an extraordinarily complex liquid. Not all of those chemical components make a substantial contribution to the quality of beer, but many do.…
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Benefit risk assessment of microbial food cultures
6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…
news
SABMiller announces new group chief brewer
8 February 2012 | By SABMiller
Professor Katherine Smart is to succeed Professor Barry Axcel as Group Chief Brewer on 1 June 2012...
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Application of non-destructive techniques for the monitoring of red wine fermentation
4 January 2012 | By Susanna Buratti and Gabriella Giovanelli, Department of Food Science and Technology, University of Milan
The rapid pace of change in the wine industry calls for fast methods providing real time information in order to assure the quality of the final product. NIR and MIR spectroscopy combined with sensory-instrumental methods (electronic nose and electronic tongue) can provide an ideal solution to monitor molecular and sensory…
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Keeping up-to-date with instruments for the brewing industry
1 November 2011 | By Catherine O’Shaughnessy, Gordon Jackson, Jessica Leclaire and Karin Pawlowsky, Campden BRI
Campden BRI’s instrument assessment service and instrument comparison website enable staff within the food and drink industries keep up-to date with new and forthcoming instruments. The services save users time, money and effort on obtaining information and provides assessment reports that are unavailable elsewhere. New instruments are being developed all…
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High gravity brewing and distilling
6 September 2011 | By 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…
news
Diageo invests in sustainable scotch whisky with new £6M bio-energy plant for Speyside
5 September 2011 | By Diageo
New plant will produce energy by burning the spent grain left over from distilling whisky...
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Natural antimicrobials derived from the cultivated hop (Humulus lupulusL.)
7 July 2011 | By Paul Hughes, School of Life Sciences, Heriot-Watt University
To many, consumers and non-consumers alike, there is an understanding that hops are an essential ingredient for the production of beer. However, the history of hop usage for beer production is not as venerable as beer production itself. The hop plant, Humulus lupulus L., was mentioned as early as the…
news
Diageo plans for Speyside whisky growth
27 June 2011 | By DIAGEO
SPEYSIDE is to be the focus of new proposals by Diageo to grow its Scotch whisky production capacity...
news
Diageo opens first malt whisky distillery of scale in over 30 years – Roseisle
12 October 2010 | By Diageo
On 11 October, Diageo opened the doors of its new £40 million distillery in Speyside, Scotland for the first time...
news
Carling Black Label is South Africa’s favourite beer brand
1 September 2010 | By SABMiller
Carling Black Label has proved once again that it is South Africa's favourite beer after claiming a first place in the Sunday Times Top Brands Award Business to Consumer Category.
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High gravity brewing – the pros and cons
7 March 2007 | By 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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Trends in brewing technology – wort boiling
6 November 2006 | By David De Schutter, PhD Fellow, Centre for Malting & Brewing Science, Faculty of Bioscience Engineering – KULeuven
Being one of the oldest industries in the world, the brewing industry still experiences many technological improvements. These innovations are mainly driven by the continuous quest for energy savings and therefore cost-reduction, while keeping one eye on the quality of the finished product. Beer brewing is a highly energy-dependent process.…
