​39. Brewing intensification—Successes and failures

​Technical Session 11: Brewhouse Operations Session

Graham G Stewart, GGStewart Associates
Co-author(s): James P. Murray, Better Lines Co. Ltd., Galashiels, Scotland
ABSTRACT: Brewing, similar to most manufacturing industries, has two overlapping primary objectives, namely to brew quality beers in the most efficient and cost-effective manner. Many brewing production stages have evolved together into a more efficient and rapid process, and most stages have resulted in cost savings. Brewing has a long and proud manufacturing tradition, and a major part of this tradition is focused on “a slow cold process.” This prolonged processing time largely focuses (but not entirely) upon maturation because “a slow process” usually (but not always) produces consistent palatable beer, but at a cost! Inflation (including labor and management, new materials, utilities, equipment, and real-estate costs) and diverse taxation initiatives have necessitated that brewing companies rigorously examine their overhead (fixed and variable). Research in all relevant areas of the technical aspects of the process has enabled development of more efficient procedures for brewing beer with consistency, drinkability, quality, and stability. Although much of this research and development in process efficiency has been successful, some relevant initiatives require further attention. The positives and negatives of these research and development initiatives will be considered.
Graham Stewart is Emeritus Professor in Brewing and Distilling at Heriot-Watt University and Special Professor in Bioethanol Fermentation at Nottingham University. He was director and professor of the International Centre for Brewing and Distilling, Heriot-Watt University, from 1994 to 2007. He received his B.S. degree (with honors) in microbiology and biochemistry from the University of Wales, Cardiff, and Ph.D. and D.S. degrees from Bath University. He was lecturer in biochemistry in the School of Pharmacy at Portsmouth University from 1967 until 1969. From 1969 to 1994 he held a number of technical positions with Labatt’s in Canada and from 1986 to 1994 was its brewing technical director. He was the president of the Institute of Brewing and Distilling in 1999 and 2000. He is a member of the American Society of Brewing Chemists (ASBC) and the Master Brewers Association of the Americas (MBAA). He holds fellowships in IBD, the Institute of Biology, and the American Academy of Microbiology. He has over 250 publications to his name. Since retiring he has established a consulting company—GGStewart Associates. He was awarded the IBD Horace Brown Medal in 2009, the ASBC Award of Distinction (Excellence) in 2008, the MBAA Presidential Award in 1983 and 1998, the MBAA Award of Merit in 2009, and the Society of Industrial Microbiology Charles Thom Award in 1988.
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