The Institute of Brewing and Distilling
Southern United Kingdom Section
Raw Material Seminar
Charles Wells, The Brewery, Havelock Street, Bedford, MK40 4LU
on Wednesday 25th March 2015.
|The Southern Section presents a whole day seminar on The Use of Raw Materials in the Brewery. The seminar is aimed mainly at those students taking the General Certificate examinations but will be of interest to all brewers, particularly those from smaller breweries. It will give practical help and will include advice on examination technique and a mock examination.
The day is chaired by Derek Prentice. Derek is currently passing on the knowledge gained during a lifetime in brewing at Truman’s, Young’s and Fuller’s by acting as a tutor. He is also near to opening a new brewing venture in Wimbledon.
Adam Johnson is currently Technical Sales Representative at Murphy and Son where he provides technical and sales support for customers in the south of England, south Wales and Ireland. This includes advising on all aspects of the brewing process and then extensive range of Murphy’s products. He has a brewing degree from Heriot-Watt and began work as a quality technician at Belhaven Brewery before joining St Austell as Quality Brewer where he ran the laboratory and developed the QMS and HACCP systems.
Sophie de Ronde is the Brewing Technologist for Muntons, helping out brewers with recipe and ingredient queries and also has the facilities to brew pilot trials of their ideas. She gained a BSc from Essex University and, a couple of years later became Head Brewer at Brentwood Brewing Company where she spent seven years developing the consistency of the core beers and creating different beer styles and specialities from Fruit Saisons to rich Imperial Stouts.
Andrew Whalley is Technical Sales Advisor at Charles Faram & Co Hop Merchants, advising brewers on hops, recipe formulation, and brewing. He started his brewing career at Lastingham Brewery in North Yorkshire before moving to York Brewery as Head Brewer, to start up the new brewery in 1996 and spent the next 16 years at York before moving into the brewery supply chain with Charles Faram in May 2012. He passed the IOB AME in 1999, and has been travelling to Slovenia and the USA since 2003 buying and assessing hops, discovering different styles of beer and brewing techniques.
|09:30 – 09:50 Registration and Coffee|
|09:50 – 10:00 Welcome by Chris Reid of Charles Wells|
|10:00 – 10:45 LiquorAdam Johnson will look at the use of water in brewing. The focus will be on the composition of brewing liquor and the treatment options available to make adjustments dependant on raw liquor and desired beer style.|
|10:45 – 11:15 MaltSophie de Ronde will outline the attributes of various malts and malt products, outline the key characteristic of the various products available, how they are used in the brewery and the effect that different grist compositions can have on the finished beer.|
|11:15 – 11:30 Coffee|
|11:30 – 12:15 HopsAndrew Whalley will cover the history and cultivation of hops. He will outline the different hop varieties, their use in the brewery from brewhouse to maturation and their effect on the final product.|
|12:15 – 13:00 Brewery and Laboratory Tour|
|13:00 – 13:45 Lunch|
|13:45 – 14:30 YeastEd Wray will outline the basic characteristics of brewing yeast and its relationship with other microorganisms that are present in the brewery. He will outline the wort characteristics required for good yeast growth and how yeast is cropped and cared for after fermentation.|
|14:30 – 15:00 Examinations and QuestionsDerek Prentice will lead a session on examination techniques and will answer general questions with the remainder of the speakers to give the benefit of their experience.|
|15:00 – 15:15 Tea|
|15:15 – 16:30 Mock ExaminationDerek Prentice will present a mock examination on raw materials, how they are used in the brewery and the effects they have on the final product and present model answers, as well as giving advice on examination technique.|
|16:30 – 16:45 Final Questions and Comments|
|The Seminar is limited to the first twenty-five applications received and the cost is £50 for IBD members and £65 for non-members, both exclusive of VAT.|
|To attend e-mail firstname.lastname@example.org. Payment by cheque to Dr Pete Channon, 189, Jeans Way, Dunstable, Bedfordshire, LU5 4PS or by bank transfer. Telephone enquiries to 07771 933091.|