A few weeks ago I was interviewed by the BBC for a radio programme on yeast The Food Programme is a well-known and respected weekly look at all things food here in the UK. I personally think they did a really good job of the programme. You can listen to it on the BBC’s iPlayer here. [...]
Problems are an everyday fact of life in breweries. Some demand urgent action and the resources required to achieve instant results. Others drag on for years, never to be resolved. A single brewery may encounter hundreds or sometimes even thousands of problems each year. Many of these are destined to be repeated across other breweries [...]
A reliable supply of yeast for fermentation is a prerequisite for brewery operations. But what’s involved in making sure that your brewery’s yeast supply can be counted on? Supply of brewing yeast cultures to breweries within a multi-site brewery group presents many challenges. The objective is to make sure that all breweries within your group [...]
Acetaldehyde is an important beer flavour character. In this article we outline why it is important, how it is formed, and what has to be done in the brewery to control it.
Albert Einstein published his first four papers in 1905, papers that would change the world as we know it. The first – concerned the ‘Photo-electric effect’. The third, for which he was later awarded the Nobel Prize for Physics, concerned his ‘special theory of relativity’. The fourth concerned the equivalence of matter and energy. While [...]
The Brewing Technology Blog is a forum for discussion of issues related to production and packaging of beer at the commercial scale. We aim to appeal to brewers of all sizes, from small brewpubs to multi-National operations. There are loads of great beer blogs out there. We love them too. This blog aims to be unapologetically techie.