Long Reads
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®
Tag: Science
Long Reads
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
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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
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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