Long Reads
Cutting energy costs at your brewery | Practical steps to take
Breweries continue to face pressure from rising taxation, wage and National Insurance increases, property costs and energy bills. As a result, many brewers are looking
Tag: Science
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.
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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
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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,
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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
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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,
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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
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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
News
Figura boosts NA capabilities with new appointment
Figura, an innovative provider of beverage analysis technology, today announced that renowned brewing scientist Professor David Quain has joined the company as a technical advisor.
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Bringing systems together at Siren
As breweries grow, the systems that once held everything together can quickly become the thing that slows them down. Separate platforms for sales, stock, reporting
News
New tunnel pasteuriser “redefines efficiency”
A new Sidel tunnel pasteuriser that combines “smart modular design with a breakthrough counterflow concept” has been launched. The Swing Evo from Sidel is said to
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New yeast strains to help eliminate diacetyl
Throughout the last year, White Labs and The Yeast Bay worked together to design, build, and validate a new set of bioengineered yeast strains. We
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Improve brewing efficiency with high performance yeast
Selecting a yeast strain is a critical decision when determining throughput and production capacity. Matt Cummings of Equals Brewing Company in London, Ontario, put two
News
New keg washing service launched
Tap’in, the drinks logistics specialist, has announced the launch of a new dedicated keg washing service, designed to give brewers additional capacity, flexibility, and contingency during peak periods. The new
News
Yops broaden flavour range with new additions
Evodia has unveiled a new range of flavour blends including Y-Banana, Tropical Grapefruit T-1 and Hoppy H3 for its Yops product line. Yops is a
News
New heat pump technology cutting energy and CO2 emissions
A pioneering heat pump project at a Sussex brewery is helping it to radically reduce energy use and costs – promising to slash bills for
News
New wort boiling system aims to cut heat consumption
A new wort boiling system is claimed to deliver significant energy savings while also producing sensorially equivalent results Bubble Boil from Ziemann Holvrieka is based
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Sustainable decontamination solutions for the next generation
Every hour, high-speed production lines in food and beverage plants turn out thousands of packaged products trusted to remain safe in unpredictable real-world conditions. In
News
Firestone Walker invests in CO2 recovery system
Firestone Walker has reached a new sustainability milestone with the launch of a state-of-the-art carbon dioxide (CO₂) recovery system at our Paso Robles brewery, an
News
CO2 capture business announces expansion
W Platform, a company specialising in fermentative CO2 capture and reuse systems for craft breweries, has announced its latest geographical expansion. Founded by Jean-Philippe Ricard
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Turning waste into resource | CO2
In working with process equipment manufacturer Dalum Beverage Equipment, Edinburgh’s Stewart Brewing has invested in a sustainable, in-house CO2 solution that has turned CO2 waste into
News
New tool “simplifies” tank planning and design
A new, browser-based tool that is said to simplify and optimize the planning and design of tanks has been launched. MyTank Configurator from Ziemann Holvrieka
News
New breakthrough in crop resilience
The Carlsberg Research Laboratory, the world’s first industrial research laboratory, has announced a scientific breakthrough that could help safeguard food crops against climate-driven losses. In
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Do liquid hop products affect shelf life?
Whirlpool additions have been around for a while, they’re not exactly breaking news in brewing. But they’re key if you want to add in aroma
News
New platform boosts brewhouse efficiencies
A new end-to-end digitalization platform designed specifically for breweries is claimed to provide breweries with real-time production data, KPIs, and AI-based recommendations for action. Ziemann
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Brewdog upgrades cellar operation
BrewDog has undertaken a cellar upgrade project that has included focusing on its yeast viability. The Scottish brewery has replaced traditional lobe pumps with MasoSine
News
New house ale strain offers “fermentation efficiency, quality, and consistency”
Lallemand Brewing has launched a new yeast strain for brewers seeking “fermentation efficiency, quality, and consistency”. LalBrew House Ale is a yeast strain that sets
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Renewable energy: The next big shift for breweries
From flagship breweries with national distribution to smaller craft producers, renewable energy can be scaled to suit your site, capacity and budget. Done well, harnessing
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Liquid Green – cutting through the myriad of new liquid hop aroma products
Liquid hop products have been a major innovation in the industry, delivering brewers more tools to play with when it comes to designing and optimising
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Tapping into sustainable energy
Liquified petroleum gas (LPG) and its renewable counterpart, BioLPG, can offer practical solutions for breweries. In this article, Niall Parkin, sustainable fuels product manager at
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Why smarter water treatment is crucial for modern breweries
Breweries of all sizes are rethinking how they use, treat and reuse water. In today’s brewing industry, sustainability, efficiency and quality control are critical to
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How Solar PV and battery storage can power your brewery
Breweries are among some of the most energy-intensive commercial operations, using electricity for everything from mashing and boiling to cooling and fermentation. Installing a solar
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Are 80% of Your Hop Oils Going Down the Drain?
Up to 80% of your hop oils, particularly β-myrcene, may be lost during dry hopping due to poor solubility and re-adsorption. However, with smarter practices,
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The hidden role of process filtration in beer quality
Filtration will never define a brand’s identity in the way that hops, water or yeast do. But it is a vital enabler of the consistency,
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Turning down the heat: How breweries are rethinking energy use
Not every process suits a heat pump—but for the right applications, the savings can be substantial.If there’s one thing every brewer knows, it’s that you
News
New partnership aims to “transform the brewing industry”
Plaato has partnered with Telenor IoT with the aim to “transform the brewing industry, distilling industry and other fermentation-based industries” by providing’ operators with advanced
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Containers and Distribution – An overview
Your beer’s journey is only really starting once it leave your brewery. And ensuring your beer reaches the consumer in the way you intended requires
News
Manufacturer offers certificate for CO2 footprint of tanks
Brewing equipment manufacturer Ziemann Holvrieka is utilising a tool in the manufacturing process to help plant operators in breweries document the carbon footprint of their
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Quality at every scale: Small craft breweries vs large beer producers
For beer lovers, the choice isn’t always about light or dark, bitter or smooth — it’s often a decision between supporting small-scale innovation or indulging
News
Lallemand launches new yeast for modern, hop-forward beers
Lallemand Brewing has announce the upcoming release of its latest innovation LalBrew Pomona Modern Hybrid IPA Yeast. LalBrew Pomona is a hybrid yeast that was
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Upcycling BSG waste to produce value-added by-products
Valorising through disruptive technology that’s faster than the speed of sound to create new income streams for manufacturers Green Cell Technologies® (GCT®) and RWH Holdings®
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Science | Biotransformation
Biotransformation is a legitimately exciting beer trend. Here, White Labs explain why. Tropical flavours. Fruit bomb beers. Unlocking bound thiols. These are buzz phrases often
News
Science | Ancient brewing in plain sight
In his latest article, Tim O’Rourke takes an in-depth look at some of the ancient brewing methods still taking place across Africa. The process of
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Science | Novel lager yeast hybrids
Following the launch of LalBrew NovaLager, Lallemand Brewing and Renaissance Bioscience explain how modern yeast breeding methods will surely continue to provide novel, non-GMO yeast
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Science | Warm maturation and cold stabilisation
In his latest article, Tim O’Rourke, technical editor at The Brewers Journal, investigates warm maturation and cold stabilisation. Warm maturation (secondary fermentation) occurs on the
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Science | Yeast growth
In his previous articles, (yeast carbohydrate metabolism & yeast flavour development) The Brewers Journal’s technical editor Tim O’Rourke looked at yeast metabolism and biochemistry during
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Science | Yeast Flavour Development
In this latest article Tim O’ Rourke, technical editor of The Brewers Journal, takes us on a journey through yeast flavour development. During fermentation yeast
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Understanding Bitterness | Science
Late-hopping and dry-hopping can, and will, contribute to the measured IBU value of beer. By understanding these contributions and calculating the ‘utilisation’ of each addition,
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Science | Detecting toxic chemicals in your beer
The vast majority of beers around the world are made from three natural ingredients – water, malted barley, and hops. Together with yeast these ingredients
The Art of Brewing | Collective Arts
Tobacco Dock in London is a vast, sprawling space. Spanning 16,000sqm, the building comprises two expansive floors. It’s a Grade I listed warehouse, built around
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Water | Give it the attention it deserves
In setting out to produce a well-crafted beer or range of beers of style and flavour, you, the Brewer, will have doubtless made careful choice
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What’s the deal with diacetyl? | The forced Diacetyl test
Diacetyl is a flavour-active molecule found in beer, which for most tasters appears as a buttery, popcorn or butterscotch-like flavour and is undesirable in most
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Science | Basic Beer Alcohol
This brief review will illustrate how brewers may obtain such alcohol and beer extract values and then, along with optional beer protein estimation, shows how
Renaissance BioScience to advance next-generation yeast development platform
Renaissance BioScience has received a boost to its ongoing research and development through the advancement of its proprietary, non-GMO yeast strain development platform. The company
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Science | Preventing Beer Spoilage
As part of a brewery’s Hazard Analysis Critical Control Points (HACCP) plan the aim should be to reduce the number of opportunities spoilage bacteria have.