Dr Nathan Skillen is an assistant professor of sustainability in Heriot-Watt’s International Centre for Brewing and Distilling. Here, he explains how addressing the knowledge and
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
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.
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
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
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,
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
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
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.
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
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,
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