Welcome to
The International Centre for Brewing & Distilling
A unique teaching & research facility meeting the needs of the brewing, distilling & malting industries worldwide
A unique teaching & research facility meeting the needs of the brewing, distilling & malting industries worldwide
Journal of the American Society of Brewing Chemists Editor's Pick: Wort FAN
The small nitrogen-containing molecules in wort, notably the amino
acids, still hold some mysteries. In the paper "Wort FAN—Its
Characteristics and Importance during Fermentation," Graham Stewart and
his colleagues from Heriot-Watt University delve deep into the topic,
including the role of proteolytic enzymes released from yeast cells in
contributing to assimilable nitrogen by digesting peptides and
polypeptides whilst at the same time jeopardizing foam.
January 2014
Walker, G.M. and Hill, A.E. (2016) Saccharomyces cerevisiae in the Production of Whisk(e)y. Beverages, Online from 20th Dec. 2016 (http://www.mdpi.com/2306-5710/2/4/38).
Niu, C., Zhu, L., Hill, A.E., Speers, R.A. and Li, Q. (2016) Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry. Biotechnology Letters, Online: https://www.ncbi.nlm.nih.gov/pubmed/27627900
Paradh, A. and Hill, A.E. (2016) Review: Gram Negative Bacteria in Brewing. Advances in Microbiology, 6, 195-209. doi: 10.4236/aim.2016.63020.
An essential reference examining the properties and management of microorganisms in brewing plus tactics for reducing spoilage and optimizing beer quality.
A Volume in the Woodhead Publishing Series in Food Science, Technology and Nutrition.
Further details available here.
Audio of the full event will be available soon with timings for each talk:
|
Maria Josey (Edinburgh) What Can Fermentation Modelling Tell Us? |
3m29s |
|
Shiwen Zhuang (Nottingham) Carbon Utilisation and Key Performance Indicators during High Gravity (HG) Brewing Fermentations |
21m25s |
|
Greg Potter (Dalhousie) Flocculation, Cell Surface Hydrophobicity and 3-OH oxylipins in the SMA strain of Saccharomyces pastorianus. |
42m55s |
Posters:
Publications
Cui, Y-Q., Wang,, A.Zhang, Z. and Speers, R.A.. 2014. Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology. Accepted by the J. Inst. Brew.
Buxton, I. and Hughes P.S. 2014. Science and Commerce of Whisky. Royal Society of Chemistry. London, UK
Muche, B.M., Forney, C.F., DeEll, Speers, R.A., and Rupasinghe, H.P.V. 2014. Influence of 1-methylcyclopropene (1-MCP) on the flavour metabolites of apple (Malus domestica Borkh) and its products: A review. Submitted to Postharv. Biol. Technol.
Muche , B.M., Speers, R.A. and Rupasinghe, H.P. V. 2014. Effect of storage temperature on degradation kinetics of selected anthocyanins, polymeric colour changes and haze development in juice of 'Merlot' and 'Ruby' grapes (Vitis vinifera). Submitted to Food Chemistry.
Potter, G., Budge, S.M. and R. Alex Speers 2014. Flocculation, Cell Surface Hydrophobicity and 3-OH oxylipins in the SMA Strain of Saccharomyces pastorianus. J. Inst. Brew. In press.
Quain, D. (2014) Fit for Work. Brewer & Distiller International, February 25-27.
Presentations
Speers, R.A. 2014. A look Inside your fermenter: Problems in fermenting beer. Tainjin, CHN. Oct 9.
Speers, R.A. 2014.Modeling Brewing Fermentation: Current Aspects. Invited Presentation. The 3rd China International Brewing Conference 2014. Beijing, CHN. Oct 9-12.
Speers, R.A. 2014. Something is wrong in the Fermenter It must be the Malt Yeast! Presentation to the MAGB Technical Committee. Heriot- Watt University. Sept. 23.
Burke, C., Speers, R.A. and Hill, A. 2014. Investigating the birthplace of Scotch Whisky: Microbiological survey of Lindores Abbey. World Distil. Spirits Conf. (WDSC) Glasgow, Scot, Sept 8-11
Potter, G., Stanton, C., and Speers, R.A. 2014. Quantification and examination of zymolectin cell surface levels and other cell characteristics in brewing yeast sub-populations using a flow cytometric assay. ASBC/MBAA Brewing Summit, Chicago, IL June 4-7.
Burke, C., Speers, R.A. and Hill. A. 2014. The type and properties of yeasts and bacteria isolated during a microbiological survey of Lindores Abbey. ASBC/MBAA Brewing Summit, Chicago, IL June 4-7.
Speers, R.A. 2014. What's going on in your fermenter – What we think we know. Craft Brewing Conference. Denver, CO. April 8-11,
Speers, R.A. 2014. Barley Malt fermentability. Campden BRI. Jan. 14.
Conference participation:
Hughes P.S.11th Trends in Brewing in Ghent, BEL. April 2014. Organisation co-chair,
Quain, D.11th Trends in Brewing in Ghent BEL April 2014. Scientific committee.
Hughes, P.S. Gin symposium. London, UK. June 2014. Co-Host & Scientific chair.
Speers, R.A. WDSC, Glasgow, UK Sept 2014. Organizing Committee & Session chair.
2013
Clark, A. I., Hughes, P. , Grube, M., & Stewart, M. E. (2013) Autistic traits and sensitivity to interference with flavour identification . Autism Research, n/a(n/a), n/adoi: 10.1002/aur.1293
MacIntosh, A., & Speers, R. A. (2013) Carbon dioxide solubility in beer and related liquids . Journal of the American Society of Brewing Chemists, in press.
MacIntosh, A., MacLeod, A., Beatty, A., Eck, E., Edney, M., Rossnagel, B., & Speers, R. A. (2013) Assessing fermentability of fungally infected malts . Journal of the American Society of Brewing Chemists
Paradh, A. D., Hill, A. E. And Mitchell, W. F. (2013) Detection of beer spoilage bacteria Pectinatus and Megasphaera with acridinium ester labelled DNA probes using a hybridization protection assay. Journal of Microbiological Methods 96:25-34.
Speers, R. A. 3-OH oxylipins in Saccharomyces cerevisiae . Journal of the Institute of Brewing, 119(3), 85doi: 10.1002/jib.83
Stewart, G.G., Hill, A.E. and Russell, I. (2013) 125th Anniversary Review: Developments in brewing and distilling yeast strains. Journal of the Institute of Brewing, 119:1-19.
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