Campden BRI helps microbrewers to brew better beer
Campden BRI, a company which provides research, analysis and consultancy for the food and drink industry worldwide, is launching a new course to help microbrewers produce better beer.
The one day ‘Improving Your Brewing’ course, which will first run on 18 June at the company’s world-leading brewing research centre in Nutfield, Surrey will help microbrewers improve the quality and consistency of their beer.
Brewers will learn how the various parameters at each stage of the brewing process – from grain to glass – can be monitored and controlled to reduce faults and optimise processes to make better beer. The course will also demonstrate how microbrewers can make the best use of raw materials, assess and analyse products and monitor shelf life, and improve quality control and quality assurance.
Ed Wray, Brewer and Maltster, at Campden BRI commented:
“We have seen a recent rise in interest from UK microbrewers for our services. According to the Good Beer Guide 2014, 187 new breweries started up in the UK in the last 12 months, many of which were microbrewers, so we have developed this course specifically to address some of the issues we are frequently approached about. We are the UK’s leading brewing research centre, and while we work with many breweries all around the world on beer development, production and analysis, we find we are increasingly being called upon by micro-brewers to provide technical support they might not otherwise have access to.”
For more information visit http://www.campdenbri.co.uk/training/improving-brewing.php
Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.