Tough time? Time to try something new- a light and low pale ale!
Many businesses are experiencing tough times and breweries are feeling the squeeze. Like a chef taking cheaper cuts of meat and creating something delicious through skill and knowledge, we aim to...
Beware of the Biofilms! Looking out for Biofilms in the Brewery
Lactobacillus brevis is the most significant beer spoilage bacteria worldwide. It is found to be a contaminant at all stages of brewing, including primary and secondary fermentation, storage,...
Block Invert sugar
Further to my blog on sugar in October last year I happened to be in London staying in Camden. Walking through the lock system on the canals there I saw this bronze statue of a workman, a tribute to...
Calcium and Magnesium in beer and brewing
All good brewers know the importance of water in the brewing process. An understanding of the basic chemistry and how water influences the process is critical to delivering authentic beers of...
Sulfur is not as scary as it sounds!
Words by Will Keeble When we talk about sulfur and beer, it’s very easy to be drawn into thinking that it’s all stinky, like cabbagey DMS or worse, eggy hydrogen sulfide. But there are some...
Chip off the old block- Use of Invert Block Sugar
The use of invert sugars in brewing has a long history dating back to the time when the tax on beer was on the weight of malt used in the recipe, not on ABV as today. Brewers of the day were able to...
Lager than life- Lallemand’s newest shining star, “Novalager”
Guest blog- Words by Andy Paterson of Lallemand Brewing Lager, everybody knows it. Over the past 150 years lager has risen from humble beginnings in the beer cellars of southern Germany, to become...
Final checks for the Winery before Christmas
Before the Christmas break, there are still a few vital jobs left to do in the winery. If ferments have finished, then stabilising with SO2 is recommended. My preference is the powder form as I can...
The Underestimated Power and Threat of Saccharomyces diastaticus – A wild yeast story
Words by Nik De Padua and Chris Connolly The threat is real! An increasing number of customers have reported exploding beer cans or noticeable off-flavours in their beers. Our micro-team did not...
