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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.…
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…
8 February 2012 | By SABMiller
Professor Katherine Smart is to succeed Professor Barry Axcel as Group Chief Brewer on 1 June 2012...
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…
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…
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…
5 September 2011 | By Diageo
New plant will produce energy by burning the spent grain left over from distilling whisky...
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…
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.
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.…
