Processing > Wine, beer & spirits

Boiling wort is no longer fundamental to brewing

18 April, 2018

AB InBev has developed a brewing process that delivers a 5% reduction in CO2 emissions, reduction in energy use and 0.5% lower water consumption.


The maths behind the bubbles in Guinness

17 April, 2018

Beer and maths — an unlikely combo you may think, but when drinks giant Diageo wanted to know more about the strange behaviour of bubbles in a glass of Guinness the company turned to a mathematician.


Brewpack rebrands with new $35m production facility

04 April, 2018

Brewpack and Stockade Brew are restructuring under the newly formed Tribe Breweries umbrella, which aims to become the largest independent craft brewery in the region.


New brew of beer holds the hops, keeps the flavour

26 March, 2018

How would you like to try beer that costs less and has a more consistent flavour? US scientists may have come to your rescue.


CDR Beerlab on-site chemical analysis of beer

24 January, 2018

CDR Beerlab enables on-site testing, with results available in just minutes, allowing faster decisions to be made during the brewing process.


Eat, drink and be merry, but remember that larger wine glasses hold more wine

15 December, 2017

With the Christmas break looming it is worth knowing that wine glass sizes are seven times bigger now than they were 300 years ago. And the increase in size has been fastest in the last 20 years.


Challenging climate change with beer

14 November, 2017 by Nichola Murphy

Scottish-based brewery Brewdog has launched a protest beer which aims to 'shake the world by the shoulders' and encourage world leaders to take action against climate change, particularly US President Donald Trump.


Whisky equivalent takes 2% of the traditional ageing time

31 October, 2017 by Nichola Murphy

John Hyslop, a businessman with a background in industrial chemistry, has developed a 10-year-old whisky equivalent in just 10 weeks.


Test developed to detect wine grapes exposed to forest fires

31 October, 2017 by Nichola Murphy

Researchers from the University of British Columbia (UBC) Okanagan have created an analytical test to accurately measure the amount of smoky compounds in grapes.


STULZ technology helps sustainable wine production

18 October, 2017

Most people would not associate wine with sustainability, but a collaboration between STULZ New Zealand and Mt Difficulty Winery could change this.


Forest fires affect flavour of wine

03 October, 2017

Scientists from the Technical University of Munich (TUM) have discovered the reason why areas prone to forest fires produce unpalatable wine.


Beer breakthrough: consumers embrace low-alcohol beer

20 September, 2017 by Nichola Murphy

Research by global marketing intelligence agency Mintel suggested European consumers enjoy the taste of beer containing low or no alcohol as much as full-strength beer.


How and why does water enhance the taste of whisky?

21 August, 2017

It all gets back to the chemistry of the flavour compounds in whisky.


94% of world's breweries are craft producers

28 March, 2017

The number of breweries worldwide exceeds 19,000, and 94% can be defined as craft beer producers, according to a recent survey.


Hamilton Company Microlab 600 dilution of beer and wine for alcohol analysis

01 March, 2017

Dilution of beer and wine for alcohol analysis


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