Brewing and malting
Brewing and malting are processes used in making alcoholic drinks. Brewing is the process used to make beer and malt is the main ingredient in beer. Malting is the conversion of raw grain into malt, this is done by drying partially germinated grains. Below is a collection of articles on brewing and malting. To find out more about our brewing and malting services get in touch – support@campdenbri.co.uk.
Insights from our Brewers’ Day event
Discover what we do to support our members in the brewing industry with a look at the highlights review piece from our recent Brewers’ Day event.
Exploring the pathogenic challenges and uncertainties with low/no alcohol beer
Find out about the latest issues and research we’ve been exploring in brewing microbiology, which we will also discuss in more detail at our Brewers’ Day event.
Our research journey to date – supporting the food and drink industry for more than 100 years
Research activities of the ‘Campden Experimental Factory’ and its subsequent iterations, what we do for the food and drink industry now, and how our latest r...
Our new pasteurisation optimisation research
To demonstrate that yeast ascospores can be used as a pasteurisation bioindicator for the validation of flash pasteurisation for various alcoholic and alcoho...
Grain steeping throughput and water usage – the impact of pulsed electric field technology
In line with the brewing industry’s interest in exploring ways to increase productivity and save energy, without compromising final product quality, we have ...
5 reasons to optimise the pasteurisation of your beer and low pH beverages
Greg Rachon, Brewing Microbiology Section Lead, explains the benefits to beverage manufacturers of optimising their pasteurisation processes.
Recent developments in alcohol labelling
One of our regulatory experts clarifies and simplifies some of the recent changes and developments in how alcohol labels need to be presented.
What does your beer taste of? – the invaluable benefits of a sensory tasting panel
Sue Purcell, Sensory Training Section Manager and Beverage Consultant details how descriptive sensory panels work and the many ways that our Beverage Panel c...
Webinar: Fermented and alcoholic drinks MIG - Autumn 2022
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 29 September 2022
Webinar: Fermented and alcoholic drinks MIG - Spring 2022
Your Member Interest Groups (MIGs) meetings were online this Spring. Wednesday 2 March 2022
Webinar: Fermented and alcoholic drinks MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 9 November 2021.
4 key steps to ensure NPD success with alcohol and no/low alcohol drinks
Right now, the alcohol and no/low alcohol markets are booming, but is your NPD capitalising on recent trends and reaching the growing band of consumers?
The benefits of proficiency testing schemes in brewing
The Brewing Analytes Proficiency Scheme (BAPS) is an international scheme designed to promote quality in the measurement of a range of chemical, microbial an...
Pasteurisation of beer achieved using significantly fewer pasteurisation units
Optimising pasteurisation for different beer styles and microorganisms is likely to result in reduced costs, lower energy utilisation and decreased water was...
Creation of a Scottish rye whisky
We helped John Fergus & Co to create a new rye whisky – Ryelaw. John Fergus & Co is a new malt whisky company, ...
Predicting the results of hop blending
This webinar explores the feasibility of using predicted flavour and aroma characteristics to produce beers with a targeted sensory profile. ...
Analytical methods - using GC-MS to assess wine quality
Since I began working in the UK wine industry in 1976, I have tested and advised on tens of thousands of wine samples.
Pasteurisation of novel alcoholic beverages – striking the right balance
Contamination of beer by spoilage micro-organisms remains a considerable challenge for the brewing industry.
Predicting the effects of hop blending
Ongoing research is investigating techniques for predicting the sensory attributes of blending hops in beer. (Chris Smart)
Analysis of chlorate and perchlorate in beer
Following our development of a method to simultaneously determine levels of chlorate and perchlorate in food and drink, the British Beer and Pub Association ...
Technical challenges with novel alcoholic beverages
There has been an explosion of product development in the alcoholic beverages industry
Campden BRI and Cotswolds Distillery create winning blend
Cotswolds Distillery enlisted the help of Campden BRI.
Drinks new product development
The alcoholic drinks sector, spirits in particular, is currently going through a very innovative phase.
Preparing a due diligence analysis plan for a brewery
A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.
Preparing a due diligence analysis plan for a brewery
A food safety analysis (due diligence) plan provides a risk-based approach to food safety analyses.
Campden BRI unlocks four times the flavour from truffles
Campden BRI has developed a method for Black Moth.
Brewing NPD by Reverse Engineering
There are many reasons why we are approached to assist in new product development (NPD) for brewing and alcoholic beverage manufacture.
Beer and food matching
Our experts can describe flavours in beer and food and help you understand how the different flavours interact.
Pilot brewery
Our brewing pilot plants can help you develop and improve your product, optimise production costs, and increase flexibility.
Hygiene and draught beverages
Even though drinks manufacturers may have produced immaculate beverages, the drink presented to the customer may be unacceptable if contamination has occurre...
Sparkling wine services
Our riddling plant offers bottling, riddling, foiling and labelling facilities.
Wine quality
Geoff Taylor talks about how we can help companies optimise the quality of their wine products at the point of sale and troubleshoot problems.
