
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

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

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

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®

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

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

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

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

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

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

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,

The vast majority of beers around the world are made from three natural ingredients – water, malted barley, and hops. Together with yeast these ingredients
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