Long Reads
When AI and a brewery compete for the same electricity, who wins?
When AI and a brewery compete for the same electricity, who wins? Dr Phil Wu, the founder and director of Absolar Solutions, a commercial solar
Category: Long Reads
Long Reads
Brewing beer with food waste – lessons from seven European craft brewers
Brewing with surplus bread, bakery waste and other discarded food is moving from experimental novelty to a rising sustainability practice within the craft beer industry.
Long Reads
How tank design impacts brewery hygiene (and what brewers should look for)
Maintaining high standards of hygiene is fundamental to consistent, high-quality brewing. While cleaning regimes, chemicals and processes all play a critical role, one factor is
Long Reads
Hygiene | Why consistency is key
You never get a second chance to make a first impression. That age-old adage is especially true when it comes to winning over the approval
Long Reads
Preparing the perfect pint of cask
A beautiful pint of perfectly conditioned cask beer is one of life’s great joys. But just how do we prepare the perfect pint? Paul Davies,
Long Reads
Seeing Beer Differently | Figura and Greene King
Quality control has always sat at the heart of brewing, but many of the methods used to assure it have changed surprisingly little over the
Long Reads
Building a sustainable future
Sustainable print and packaging help beer producers reduce impact, meet customer expectations, manage risk, and build stronger, future-ready brands. Here are some helping you do
Long Reads
Do the right thing, not the loud thing
Sustainability has become one of the loudest conversations in packaging. Claims are bold, language is big, and pressure to be seen as “green” is everywhere.
Long Reads
Bristol brewery cuts centrifuge water usage by 70% and sees one-year ROI
When a vibrant, bustling craft brewery in the heart of Bristol wanted to increase overall yield and improve product quality on its beloved beers, it turned to centrifuge technology
Long Reads
How a Scottish Brewery rethought the IPA
When Wasted Degrees switched to multi-strain kveik yeast, they didn’t just change their fermentation profile — they cut their dry hop rate, improved their yield,
Long Reads
Beyond Aroma: Hop enzymatic activity, diastatic power, and fermentation control
Hops have long been evaluated through aroma and bitterness. That framework no longer reflects how hops behave in modern brewing. As dry hopping has become
Long Reads
Are UK breweries keeping their cool?
Steve Ennis, manufacturing sector manager for Aggreko, unpacks the findings of company’s latest temperature control survey, and maps out future cooling strategies for the sector