New alcoholic beverages from novel cereals and enzymes: Campden BRI seminar
Posted: 17 February 2014 | Campden BRI | No comments yet
Advances in technology and the opening up of new markets have created new opportunities for alcoholic beverage production…
Advances in technology and the opening up of new markets have created new opportunities for alcoholic beverage production. Campden BRI is holding a seminar – Novel cereals and enzymes for alcoholic beverage production – on 7 May to focus on the specific areas where these new opportunities have arisen (see www.campdenbri.co.uk/beverage-production-seminar.php).
Event director Ed Wray comments: “The two broad areas where we see the potential for new opportunities are in the novel use of enzymes – to improve brewhouse performance, produce gluten free alcoholic beverages and cut costs; and in brewing with novel cereals – to create new products and utilise local resources.
This event will provide delegates information on New Product Development, and an increased awareness of the latest advances in enzyme and cereal use, prompting ideas for improving brewhouse efficiency and cutting costs.”