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27 April 2015 | By Victoria White
Carlsberg Group has announced a new collaboration between Carlsberg Group company, Ringnes, in Norway, and the renowned Brooklyn Brewery of New York...
14 April 2015 | By Victoria White
New research reveals the taste and colour of Pinot Noir depends on the methods used to produce it and the chemicals added during the production process...
2 April 2015 | By Victoria White
Diageo is set to acquire control of United National Breweries' traditional sorghum beer business in South Africa by acquiring the remaining 50% interest...
30 March 2015 | By Victoria White
The Brewers of Europe have announced a voluntary move from brewers to list ingredients and nutrition information on their brands per 100ml...
20 March 2015 | By Victoria White
Figures published in a report show that the Finnish brewing and soft drinks industry employed 3,100 fewer people in 2013 than two years previously...
19 March 2015 | By Victoria White
Scotland's Food & Drink sector targeted by the Saltire Foundation, a Scottish entrepreneurial leadership programme, as it recruits new business talent...
18 March 2015 | By Victoria White
Expertise from FMA Process Engineering and a £2 million investment by Molson Coors to increase capacity of Ireland’s award-winning Franciscan Well Brewery...
Near-infrared spectroscopy, combined with multivariate data analysis, was applied in order to distinguish wine samples according to the grape variety.
23 June 2014 | By Patricia Aron, Senior Hops Chemist, MillerCoors
The educated beer consumer’s heightened expectations have changed the game in terms of beer quality. Today’s beer drinkers are more sophisticated, fickle and less forgiving when it comes to beer flavour. Consequently, flavour instability is now one of the most critical quality problems faced by the brewing industry. Achieving beer…
Through unique software control of common laboratory instruments with real-time decision making and analysis.
30 May 2014 | By Diageo
Diageo today announced its intention to invest an estimated $115 million over three years to build a 1.8 million proof gallon (750,000 9-liter cases) distillery and six barrel storage warehouses in Shelby County, Kentucky...
1 May 2014 | By Linda F. Bisson, Professor & Geneticist, Department of Viticulture and Enology, University of California, Davis
Wine production is inherently a microbial process wherein components of the grape are transformed into flavour and aroma characteristics of the wine. If wine is a symphony of sensorial experiences then the grape precursors are the instruments and the microbes are the members of the orchestra. Wine fermentations may be…
16 January 2014 | By Diageo
Diageo has announced plans for a £30million expansion of its Clynelish Distillery in Sutherland...
3 April 2013 | By Diageo
Teaninich announced as the location for its plans to build a new malt whisky distillery...
14 March 2013 | By SABMiller
SABMiller plc announces the launch of a cassava beer in Ghana...
