Further to my blog on sugar in October last year I happened to be in London staying in Camden. Walking through the lock system on the canals there I saw this bronze statue of a workman, a tribute to Camden’s working past in the old days showing how they handled block sugar. They used this technique to handle other goods packed like this – ...

All good brewers know the importance of water in the brewing process. An understanding of the basic chemistry and how water influences the process is critical to delivering authentic beers of character. It eases the brewing process through to final package to minimise losses and keeps the yeast healthy. Below are a few words about the role two ...

The use of invert sugars in brewing has a long history dating back to the time when the tax on beer was on the weight of malt used in the recipe, not on ABV as today. Brewers of the day were able to achieve high alcohol levels with reduced malt bills by incorporating up to 30-50% invert sugar and pay less tax so made more profit. Cane sugar as a ...