Alcohol Beverage Mosaic and Analysis

2012-01-10T22:37:00.000-05:00

We are now Twittering and have a Facebook Business Page.

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New Lab for Brewing and Distilling Analytical Services

2010-12-02T21:55:00.004-05:00

We are moving! A new 1300 sq ft fully lab-furnished space and our first full-time employee in January 2011. Watch for more details coming soon.

Novozyme and Biocon

2008-10-26T11:25:00.001-04:00

Novozymes N.A.'s Parent to Buy Biocon's Enzyme Business

July 18--Novozymes North America's parent company, in Bangalore, India, has agreed to buy the enzyme business of Banglore-based Biocon Ltd. for $115 million. In Franklinton, N.C., Novozymes N.A. operates a large enzyme manufacturing facility with about 350 employees.

I am trying to track down further details of Biocon. So far I know they were BioCon in Ireland and had a facility in Lexington, KY (and like the Siebel Institute Chemicals Division - J. E. Siebel and Sons) saw a lot of aggregations and acquisitions by and with super huge corporations over the years and ended up as part of Biocon (India). Now it looks like Biocon in part returns to the US.

I am especially interested in the "mysterious years". Who and what were Biocon (BioCon) in Lexington, KY? The only information (and this is very scarce) is that the founder of a Nicholaville company was once a key figure there. But even his Biography skips over his years with that company. Most odd - it is almost like they were an non-entity here.

Surely someone is still in KY that worked for this outfit (which disappeared? maybe around 1985 or so). If you know anything I encourage you to drop me a line. It is also possible that Ron Siebel might have information. Anyone in touch with Ron these days?

Alltech loses its Qualified and Respected Brewer

2008-10-22T12:58:00.005-04:00

TEXT TEMPORARILY REMOVED AT REQUEST. THIS TEXT WILL BE RESTORED LATER.

What the Nose Knows - Book on Sensory Perceptions

2008-09-09T09:34:00.000-04:00

A neat new book recently published covers the art and science of Sensory Evaluations. Full details at the BDAS, LLC website. Links to the left in the links bar.

Graphs from link on Brewers Association Forum

2008-01-24T10:50:00.000-05:00

Here are the Graphs from the posting at the BA Forum. One is a simple format and one a picto-graph styled chart. They deal with wrldwide hop production fr0m 1994. CLICK TO EXPAND IN YOUR BROWSER.

BDAS CLIENT MEDALS AT GABF

2007-10-23T22:37:00.001-04:00

GABF Medals for Clients of BDAS, LLC
GOLD		16
SILVER		16
BRONZE		13
TOTAL in 2007	45

Brewers Association Great American Beer Festival

2007-10-23T19:32:00.001-04:00

Brewers Association Great American Beer Festival

2007 Winners

Click here to download the winners list (PDF file)
OR use our new feature below!

2007 Brewery and Brewer of the Year Awards:
Large Brewing Company and Large Brewing Company Brewer of the Year
Pabst Brewing Company, Woodridge, IL
Bob Newman

Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year
Sponsored by Crosby & Baker Ltd.
Firestone Walker Brewing Company, Paso Robles, CA
Matthew Brynildson

Small Brewing Company and Small Brewing Company Brewer of the Year
Sponsored by Microstar Keg Management
Port Brewing & The Lost Abbey, San Marcos, CA
Tomme Arthur

Large Brewpub and Large Brewpub Brewer of the Year
Sponsored by Brewers Supply Group
RedRock Brewing Company, Salt Lake City, UT
Kevin Templin

Small Brewpub and Small Brewpub Brewer of the Year
Sponsored by Briess Malt & Ingredients Co.
Montana Brewing Company, Billings, MT
Travis Zeilstra

2007 Great American Beer Festival Pro-Am Beer Competition - 48 Entries
Sponsored by Briess Malt & Ingredients Co. and Hopunion CBS LLC

Gold: English Style India Pale Ale, Allentown/Bethlehem Brew Works, Allentown, PA
Beau Badem & AHA Member Chris Bowen

Silver: Kentucky Weissbier, Alltech’s Lexington Brewing Co., Lexington, KY
Brewery Team & AHA Member Bill Caldwell

Bronze: Sculpin IPA, Ballast Point Brewing Co., San Diego, CA
Ballast Point Brewers & AHA Member Doug Duffield

Farewell Beer Hunter

2007-09-09T14:37:00.000-04:00

Michael Jackson | Food and drink | Life and Health

2007-09-05T11:14:00.000-04:00

Michael Jackson Food and drink Life and Health

Follow this for a fitting tribute to the Beer Hunter.

New Fun Image - Bright Ideas?

2007-08-08T18:44:00.000-04:00

Spiralling Ethanol Molecules

2007-08-07T12:02:00.000-04:00

A bit of Art Leading to Drinking?

2007-08-05T17:33:00.000-04:00

Cool looking "White hot tubes".

2007-07-28T10:49:00.000-04:00

2007-07-18T11:57:00.000-04:00

Using the new Zoomify tools for web posting I placed one of Norman's beautiful images of beer on my website. Enjoy!

Off to Vermont - Teaching Sensory Science of Beer

2007-07-15T11:44:00.000-04:00

Will be in Vermont on the 20th-22nd teaching Sensory Science at the American Brewers Guild. See you there?

2007-07-04T15:10:00.001-04:00

This is a test - only a test of Contribute updates to the blog site.

Get your Pint and Point Across.

2007-06-30T22:03:00.000-04:00

Check out: http://www.normanstiff.com/ today.

Norman is a great designer utilizing Photoshop and other extensive artistic skills and can help you get your beverage advertising off to a new start (Print advertising, packaging and point of sale/purchase displays).

An example, begging for someone to order a thirst-quenching pint, appears here with Norm's permission.

EU votes to clear up vodka labeling - USATODAY.com

2007-06-20T14:34:00.000-04:00

EU votes to clear up vodka labeling - USATODAY.com

New Laws for US Winemakers on Champagne - Now New Laws for Spirits.

A Cold Beer for you this Summer

2007-06-16T12:39:00.000-04:00

One of my "Fused Logo" Designs. Cool off this summer with a not-too cold one!

ACS, MBAA Brewing Talks at CERMACS Meeting in Cincinnatti.

2007-05-19T12:14:00.000-04:00

I will be presenting a talk (see Title in the picture) in Cincinnati next Tuesday (the 22nd May). The talk is listed in one of the two sessions on Brewing Chemistry for the CERMACS (American Chemical Society sponsored) meeting. The brewing topics have been coordinated by the MBAA (Master Brewers Association of the Americas) and the line-up of speakers for this looks to be very good. I will discuss issues related to the need for specific types of training so that Brewery Science in the US does not further lag behind that of the excellent work coming out of Europe right now.

So how well do beer experts taste beer?

2007-04-26T11:46:00.000-04:00

Just a few idle thoughts.

2007-04-13T16:19:00.000-04:00

Hello everyone - just a few idle thoughts here. Mainly letting you know that I have been too busy to post anything new lately. I was posting a comment though at my other blog site (My consumer advocate - Watchdog site) so decided to drop in on the Mosaic.

Analytical work in beverages has been crazy lately - good news for consumers as brewers and distillers make sure their beverages are up to snuff and safe. Craft beer sales continue to rise (super) and premium spirits continue in strength (sale strength - not alcohol that is!) If you like quality and taste and don't mind paying a bit more for it is is definately out there these days.

The recent Rum conference I attended shows a real nucleus of the new craft-distilling movement - that is where it is headed folks - supreme spirit beverages made the old fashioned way with the artisan at work. Investments anyone?

The Craft Brewers Conference is next week in Austin, TX and, while I won't be attending (I will be tending to all these samples you keep sending me - thank you), I did partly sponsor a hospitality event along with some brewers in Austin and the Brewing Science Institute. So if you are attending look out for that hospitality session and drop in and say hello to all there.

Well, it is a taxing time for me too - so I need to get back to work and mailing my returns. Many happy returns thanks to my clientele. Keep the samples coming - but maybe not quite so fast for a week or too - let me catch my breath. Cheers, Gary.

Beer Labels Anyone?

2007-03-28T19:01:00.000-04:00

We just found some stunning beer labels from an artist in California.
If you are a brewer in need of some eye-catching labels or other beer artwork this guy might be the one to help your sales take-off.

Go to our web page for some more examples and the links to the company. Our link is to the right in the Links bar.

Innovating with Foreign Chic

2007-03-27T17:33:00.000-04:00

Innovating with Foreign Chic

Some advertising ideas and notes of relevance to beverage producers?

The McKinsey Quarterly: The Online Journal of McKinsey & Co.

2007-03-08T11:17:00.000-05:00

The McKinsey Quarterly: The Online Journal of McKinsey & Co.

An article on positioning Brazil for Biofuels. What we can do to promote fuel ethanol and make some resturns.

American Distilling Institute RUM Conference - A RUM time for all!

2007-02-28T11:55:00.000-05:00

Just in time for the upcoming ADI RUM Distilling Conference (Huber Starlight Distillery, Borden, IN) March 28-31st (2007) we report here the forthcoming appearance and summary of a new and important paper on Rum flavor.

The peer-reviewed scientific paper (which is IN PRESS): "Characterization of rum using solid-phase microextraction with gas chromatography-mass spectrometry" by Jorge A. Pino (Food Chemistry 2006-2007) has some neat coverage of rum and the key aroma/flavor constituents.

184 compounds have been identified (68 reported on for the first time) in this paper. More significantly, 15 of these compounds permit a differentiation between 3- and 7 year-old rums. It is noted that esters represent the largest fraction of compounds detected in rum extractions but the full listing of the 184 compounds and discussion of the different classes of flavor volatiles are covered in this work.

The paper describes where in the rum-production process: fermentation, distillation or wood aging, many components arise which impact the odor and flavor of rums. Based on all the data, and principle component analysis, allows for the discrimination of the aged rums (3 and 7 year old) based on only 15 of these volatile components. So, this will be an important work for those in the rum industry to be aware of and should complement what is learned in the upcoming Rum Conference.

Please see our website for further Calendar and contact details if interested in attending the Rum Conference. Or, search on line at the American Distilling Institute.

Faremax Blog : The British Public House

2007-01-12T10:43:00.000-05:00

Faremax Blog : The British Public House
A site I found describing the British Pub experience for the traveller. Might be of interest based on my posts of earlier today. Though some of the comments about drinking ages are incorrect. Unless things have changed it is not legal to drink until 18 (not 16 as implied in the article). Let me know if things have changed back home.

British Beer, British Pubs, The Pub, Lexington, Kentucky, Restaurants, Beer Prices, Cost of a Good Pint of Beer in the US.

2007-01-12T09:57:00.000-05:00

Key terms for my posting below.

$6.00 Pints of Beer in Lexington KY! WOW!!

2007-01-12T08:42:00.000-05:00

Hurray for Lexington - we just got "The Pub - Lexington" part of a small local chain of restaurants. Only open about a week I visited a packed house last night. I was excited to see 25 plus different beers on draft and enjoyed a couple of my favorite British brews.

Ah, but will it last?

As for any new restaurant in Lexington it was popular last night and will likely be so for a few weeks. But, and - here is the rub -once the crowds die down it will be difficult to keep so many beers fresh and alive the way they should be. Ask any serious craft-brewer and beer aficionado. A pint costs nearly $6.00 - a bit of a hefty price even for London, England let alone tiny Midwest town Lexington, KY, USA. The beers were also served way too cold. They need to be cooler than served in England of course but to have so many flavorful beers with the flavor drowned out by cheek numbing cold is not the point of a British pub experience. Nor is this fair to the Brewer. The pub-fare showed a decent selection of English pub foods (Fish 'n chips and Bangers and Mash) but goes way overboard on other food items and desserts. While the food looked very appetizing I think it overkill for a unit calling it self the "British" Pub. I could give them some good suggestions as to what they should be trying to serve.

The young, scantily clad, waitresses and waiters had been trained in politeness - not something you see nearly enough today but are naive when it comes to beer - I suspect many of them have difficulty pronouncing the different names and styles let alone understanding them for what they are - classic English beers. Furthermore, there was a crude attempt at entertainment in the form of serving staff sporting T-shirts with some "English-slang terms" Some (used mostly in Cockney London) quite offensive when interpreted correctly. Wanker was one term which (in more modern parlance) means, to put it politely, to "jerk-off" (yes-masturbate!). Lexington is perhaps not the kind of place for some of these terms though a bit of fun should not be overlooked. At least they are trying to be different and a bit of fun here. I do credit them on that.

One additional point here (one that many respectable publicans understand) is that the staff probably have no idea about keeping beer lines clean and we will likely see a deterioration in the quality of the beer if the management are just onto the profit making trend and do not fully understand what it takes to be and to run a British pub and serve a decent pint. A publican needs to understand all the characteristics flavors of each "live" beer served and to understand how it deteriorates over time (even only a short time). Served correctly, served fresh and at the right time and temperature beer is a wonderful creature of comfort. Served old and oxidized it does no one any good.

I hope they make it at "The Pub" because I do need an outlet for good beer and some good English grub once in awhile but at around $30.00 per head (estimated minimum) for a "simple" meal and a couple of beers it is not likely a place to visit often. Nor, at $6.00 a pint, is it a session pub - meaning a place to go to frequently, to kick-back, relax and talk the politics of the day.

It is a nice experiment, a much needed attempt but time will tell if it will fade-off as just another expensive fad. Lexington though is a good test bed for restaurants and if it can make it here it can proverbially "make it anywhere". I do wish them well overall.

Though, I suggest customers weigh up how much they would spend there over a year, put it in the kitty and go to England for a real British Pub experience. Let me know and I can tell you where all the good pubs are - it is really about the only thing I truly miss about my home Country. Craft -brewers take heed of the above statements when setting up your own "pub".

Beer Protein

2007-01-08T20:16:00.000-05:00

Beer sediments contain normal protein - beautiful structures called skins, flakes and strings. Seen here is an example micrograph at about 400 x magnification taken simply with a digital camera. The background in this beer deposit is clear of debris and other matter, indicating a good clean beer.

Label and Packaging Design

2007-01-04T20:14:00.000-05:00

An expert in Graphic Design, Mordy Golding would be an excellent artist for any of your product labeling, packaging, posters or promo materials design. Mordy has been very helpful in getting me started in my own design work using the powerful Adobe Illustrator Vector Design program. Contact him via: www.rwillustrator.blogspot.com.

Gluten-free Beer Revisited.

2007-01-04T08:04:00.000-05:00

http://www.foodnavigator-usa.com/news/printNewsBis.asp?id=73055

The link above provides information on the release, by Anheuser Busch, of a Sorghum Beer. We have covered the issue of gluten-free beer before at this site and this news should be most welcomed by many who cannot tolerate regular beers because of their sensitivity to the small amounts of glutens present from regular brewers grains. The link (as a news item) may not persist but look up this topic, via appropriate terms, if interested in the ongoing developments and the release date for this new beer.

Best of British - Breweries and Pubs

2007-01-03T13:02:00.000-05:00

I visited the quaint, semi-modern Brewery of Moorhouses in Burnley, Lancashire while home last week. I had a private tour of the small but rapidly expanding facility and enjoyed the wonderful fresh aromas of the fermenting beers. One of the original brew-pots was an old jam-kettle from Moorhouse's jams (no relation despite the name). Though they rapidly outgrew that scale of operations and are groaning at the seams pending their shortly anticipated move into the area currently occupied by three rows of terraced houses. Most of the beer is cask-fresh, and thus local, though there are bottled versions available here in the US. Link to the brewery site: http://moorhouses.co.uk/

I also visited Ripon as part of a tour of my favorite towns and villages in Yorkshire. Ripon, of course, is close to the home to two great breweries; the Black Sheep Brewery (Wellgarth, Masham, nr. Ripon www.blacksheepbrewery.com) and the famous Theakston's brewers of the infamous Old Peculier as well as excellent bitters and milds - see- www.theakstons.co.uk). I enjoyed a Theakston's Best Bitter in the Black Bull Pub in Ripon. Both breweries (Black Sheep and Theakstons offer tours and a wealth of opportunities for the visitor. Check them out soon.

I did not yet visit the two breweries mentioned above. Nor did I get a chance to visit with Sean Franklin from Roosters Brewery (in or near Harrogate). I think Sean was in Denver at this time but I hope to see him at the Great American Beer Festival in October. Quite hoppy (American-tradition) brews hail from Roosters. However with Ripon, and Harrogate the beer aficionado would enjoy nice countryside, great pubs and pub-fare and of course good beer. So skip London next time and fly into Manchester instead and enjoy the Northern Breweries - both the small craft and the larger chaps. I also recommend the Gillygate pub in Gillygate, York for a nice pint and a great steak and ale pie or good old fish 'n chips.

Enjoy a trip to the UK soon.

Best of British Beers, Breweries and Pubs.

2007-01-02T19:56:00.000-05:00

As my readers know I recently visited my family in England. I report here some tidbits about some beers, pubs and breweries I imbibed or visited on the trip. Look out for some of the beers in your local (US) liquor outlet or on your next visit to the UK.

First, lets quench the thirst. I sampled a few favorite brews in the local watering holes and sampled some new bottled beers.

Fursty Ferret at 4.4% abv was, as described on the label, "a well balanced crisp premium ale with a malty palate, and noticeable hoppy aroma". Brewed by Hall and Woodhouse, the back-label carries the story of how the beer got its quaint name.

One neat thing about this beer (that I have not seen before on a British bottled beer) was a Taste Profile Table indicating, from low to high, several distinct characteristic beer attributes.

Another beer, with a unique brewing process, was Marston's Double Drop Ale at 5% abv. The brewer uses a "double dropping" fermentation technique to deliver a fresher, brighter beer. The beer is well hopped and had both aroma and bittering hop character.

I also tasted the interestingly named Knocker Up Porter, a bottled conditioned beer from the craft-brewery: Three B's Brewery in Blackburn, Lancashire (very near my home town). Acclaimed by CAMRA, and at 4.8% abv, the label again describes it honestly: "porter beer of supreme character with exotic ebony texture and a deep, rich palate of roast barley and chocolate malt".

The last drop I describe here was the Good Elf from the famous, large Northern Brewery: Thwaites (brewing since 1807). At 4.9% abv, Good Elf is a seasonal ale with malty and hoppy crisp flavor. As expected (I grew up in Thwaite's country) the beer was nice, rich and flavorful. I think I also had a pint on draught at my old Local pub.

So, these were just four bottled beers I tried that I had not had before. One point I'd like to make note of though is that many British brewers have moved over to clear glass bottles for these newer products and this is a dangerous thing for any of these beers in export. I have sampled many, what would be excellent British beers here in the US only to find them severely Lightstruck. I hope that (the smaller craft-scale) brewers in the UK will realize this fact and send us some beer in the better protection of brown glass so that we can better enjoy it (in a "fresher" state) here in the US. Better yet go to the source and enjoy a trip to the UK and enjoy it brewery fresh.

I will add additional articles here covering the breweries and the pubs at a later time. In the meantime relax, and enjoy the New Year over a good pint or two of your favorite flavorful brews. Cheers, Gary.

Thanks to my "Creative Suite Team"

2006-12-11T20:41:00.000-05:00

During the Past Year I have learned so much about the Adobe Creative Suite Applications and have had so much fun that I felt it necessary to thank my "Creative Suite Team". The following and others have helped by providing Podcasts, Tutorials, Blog sites and direct response communications that have helped me in my creative endeavors. Thanks to you all:-

Jeff Witchel (InDesign & Illustrator and new friend)
Mordy Golding (Illustrator)
Russell Brown (Photoshop)
Cari Jansen (Down-under; Illustrator & InDesign)
Michael Murphy (InDesign)
Panos Efstathiadis (Photoshop)
Jan Kabili (Photoshop)
Geoff Riggs and Crew (Watch and Learn Photoshop)
Bert Monroy (Photoshop)
Terry White (Creative Suite)
Karl Sneath (Photoshop)

Check out all these folks on-line to learn much about these great programs.

Christmas Shopping Wish List: Books on Alcoholic Beverages.

2006-11-25T12:53:00.000-05:00

Something Beer, Something Wine and Something Spirits: Looking for a good book or two on your favorite topic?

"Keys to the Cellar: Strategies and Secrets of Wine Collecting". Peter D. Meltzer/Wiley and Sons, New Jersey (2006). ISBN: 0-471-47359-6. Approx. $30.00 List or $19.77 @ Amazon.

"And a Bottle of Rum: A History of the New World in Ten Cocktails". Wayne Curtis/Crown Publishers (2006). ISBN: 1-400-05167-3. List $24.00 or $16.32 @ Amazon. A neat account of Rum and other spirits in concert with a fascinating history of the US with key recipes to boot! Super!

"Ambitious Brew: The Story of American Beer" Maureen Ogle/Harcourt Press (2006). ISBN: 0-151-01012-9. List $25.00 or $15.50 @ Amazon. A truly great account of brewing and US history rolled into one. The Bibliography is worth the price of the book alone for brewing historians in my opinion. Some new brewers got left out [such as Dan Carey (New Glarus)] but nevertheless, should be read by all interested in beer and brewing.

For other recommended neat books give us a call.

Moorhouses

2006-10-31T17:18:00.000-05:00

Moorhouses

After reviewing the article on the brewery from near my home town (see post immediately below) I thought I'd check out their website. Most appropriate time to do so, Halloween, as this occasion is not as well celebrated in England except in the neighborhood of Moorhouse's on account of the famous witch trials there in the 1600's. Their beers carry "witch" associated names. Check them out for a neat website and some very tasty "witches" brews.

2006-10-31T16:43:00.000-05:00

A few new US magazines devoted to beer have been released recently but I have not had time to review them for you as yet. However, just arriving in the post is the latest offering (Issue 8) of "Beers of the world", now under the seemingly capable editorship of Sally Toms. I think this is still a first rate magazine for the beer enthusiast and this latest issue covers a brewery from near my home town of Colne in Lancashire (Moorhouse's is in Pendle witch country in Burnley - next door but one to Colne). As usual there is a focus also on an International Brewery, an article by Michael Jackson and the American scene covers stupid beer drinking laws and, more seriously, a review of American Winter Beers which includes a couple from our clients (I'm not saying who - you will just have to get a copy of Beers of the world and see if you in there!). Oh yes, the best bars in Philadelphia are also discussed in this issue. Subscribe today. http://www.beers-of-the-world.com/

Expert in Analytical Services - Gary Spedding PhD - Beer and Brewing

2006-10-22T14:28:00.000-04:00

Expert in Analytical Services - Gary Spedding PhD - Beer and Brewing

We got a nice review at the Bellaonline womens' website. If interested click the link.

The "Beer Me!" Blog: April 2006

2006-10-11T13:54:00.000-04:00

The "Beer Me!" Blog: April 2006

Here is another good blog site for brewers and beer drinkers to enjoy.

Distillation of Alcohol and Operations Manuals

2006-10-10T08:40:00.000-04:00

A great website to visit for complete information on the Distilling and Denaturation of Alcohol is: www.distillationgroup.com. Look on the Distillation tab and scroll to the bottom of the page for some pdf guides to Distillation operations.

Metallic Helles – and other Savory (tasty) characters.

2006-10-02T16:11:00.000-04:00

After having just returned from the best ever Great American Beer [Competition] and Festival (for which other relevant postings will appear at this site) I wanted to talk about Helles for goodness’ sake.

This year I did not judge in the Helles category (Style 18) but got a chance, of course, to sample many fine examples of the style including winners and non-winners of this year’s awards. What I was most surprised to note was the heavy metallic taste of many of the examples I tried. Many left a distinct sharp metallic note in the finish (aftertaste). I thought, at first, that it was an isolated incidence but I found it in nearly all the examples I was fortunate enough to sample.

Now, I am aware that certain hops (and especially at higher levels of hopping) can cause a hop-metallic note. But, pointing out here that, according to the style guidelines, there should not be much hop bitterness perceived in this style I am intrigued over the matter and, as such, I wanted to field my fellow judges and drinkers for their input and explanation as to the cause of this flavor note and its desirability (or not) in fine examples of this style of German beer.

Brewing Services - SIT - Alltech - BDAS, LLC - AND ALL THAT!

2006-10-02T15:43:00.000-04:00

It is amazing that, despite the highly connected society in which we belong, some news in the brewing world travels very slowly. I just returned from the GABF where I had a chance to meet old acquaintences yet again and some for the first time in a long while. I am occasionally still asked if I am at Siebel (SIT) and also "how are things at Alltech? Here to set the record straight is the following for anyone remotely interested. Five of the group moved from Siebel in 2000 following the failed bid of Alltech to take over that formerly prestigeous institution.

I (Gary) was involved in setting up a Lab services program at Alltech which was just starting to take off at the end of 2002. Surprisingly Alltech then decided to quit the new services which the five of us were brought to KY for and later Alltech sold its entire Alcohol Division to Lallemand. It is said that we each get a best and a worse career decision. My worst move was joining Alltech in the first place and my best move ever was leaving Alltech. I founded, in May of 2003, what is now one of the better US-based Analytical service programs for brewers and essentially the only service that covers all branches of the potable alcohol industry.

I welcome all to send in samples to us at BDAS, LLC in Lexington KY (gives us a try!) and hope that the above concise explanation will suffice in removing some of the apparent confusion over some of the craziest events concerning SIT, Alltech and myself over the past few years.

So with my affiliation now solidly with Brewing and Distilling Analytical Services, LLC., I look forward to meeting up with you all again (and many new faces) in the coming months and years. Cheers,

Gary.

Brewers Association Great American Beer Festival

2006-09-25T13:07:00.000-04:00

Brewers Association Great American Beer Festival

Here are the details, plus the Commercial, for this year's 25th Anniversary special GABF. See you there!

Nutrition Facts and Analysis for Alcoholic beverage, beer, regular, BUDWEISER

2006-09-18T07:43:00.000-04:00

Nutrition Facts and Analysis for Alcoholic beverage, beer, regular, BUDWEISER

Here is a great site for a complete breakdown of the nutrient content and composition of a Domestic (US) beer.
It will give all a good idea as to what a typical US consumer is getting in beer and for other brewers to see how to deal with nutritional labeling claims.

Costs Will Kill Travel Program Plan: We say it should be free!

2006-09-14T13:52:00.000-04:00

USATODAY.com - Cost may kill travel program

This Registered Air Traveller program should be free. Get in the system and get through to the plane. Why does the government have to be so stupid about all this? And, why am I even mentioning this on my beverage site? Because I used to travel with sensory stocks and standard beer samples on the plane. I should still be able to do so by being in the system, showing and telling what I am carrying and why and that I am not a threat. The US government will severely impact alcohol beverage sales by their totally unrealistic policies (Duty free, samples from abroad, from fellow brewers?). Agree or Disagree?

Michigan Wines: Calendar of Events

2006-09-14T09:49:00.000-04:00

Michigan Wines: Calendar of Events

Find out about the Wines and Wineries of/from Michigan and Beer Festivals and more from this very nice website.

Poor Quality Alcoholic Beverages - Had One Lately?

2006-09-13T10:49:00.000-04:00

Do you enjoy fine alcoholic beverages? If you have had a bad experience lately we would like to hear about it. Perhaps you just did not like the beverage or perhaps is was aged (too old) and past its "best buy/consume" date. Let us know the product, your comments and if possible the company making it and the distributor. Distributors are often only concerned about sales and not the quality of the product once sold. [The biggest impact here is usually with imports.] They should as it affects the brewer, distiller or winemaker the next time the consumer has a choice. We would like to hear YOUR stories and see how we can improve the consumer experience and the bottom line for the producer.

Vodka should be strictly defined like whiskey, claims MEP

2006-09-13T07:41:00.000-04:00

Vodka should be strictly defined like whiskey, claims MEP

A report we just discovered today opens up a potentially interesting and controversial topic. Vodka may be placed under tigher scrutiny which will affect many in the craft distilling movement especially. Potatoes and grain only are the ways to go according to European regulations being proposed. See the article via the link above and lets start the ball rolling on discussions at this end of the pond?

Brewing in Singapore

2006-09-12T09:39:00.000-04:00

Brewing in Singapore

A great example of a Brewing -related Blog site from Master Brewer Fal Allen and coverage of life in Singapore.

New Links Added - Best Beer Blog Pages

2006-09-12T08:41:00.000-04:00

New Links added covering the 25 Best Beers. Please let us know if you would like us to provide links to your Alcohol Beverage Concern Pages/Information. All relevant sites considered as part of the beverage discussion.

Celebrating 25 Years of Fine Beer in the US - The GABF is coming up fast.

2006-09-11T22:09:00.000-04:00

The Great American Beer Festival Turns 25 this year. Come to Denver September 28-30 to sample the Best Beers in the US (and sample some of those garnering accolades in the Men's Journal - see article in this blog immediately below). Michael Jackson (the award winning beer writer that is) touts this event as the best of its kind anywhere in the beer drinking world!
Contact the Brewers Association in CO (through weblinks) if interested in attending. Hope to see you there.

The 25 Best Beers in America?

2006-09-11T22:08:00.000-04:00

Men's Journal has just presented the third annual "Best Beers" rankings. Some of the top ones were also featured recently on WB TV Morning News (NY Station). Check out the October 2006 issue of the Men's Journal and see which beers are garnering the accolades. Many of them, we are proud to say, are the products of our clients. Congratulations to all those winners in the rankings and especially, of course, to our clients. See if you agree with the Men's Journal panel and make recommendations for their next round of testing and awards.

Terrorists, America, Reactions and Alcoholic Beverages and more....

2006-08-11T08:13:00.000-04:00

Terrorists, American Over-reaction and Alcohol – How it will affect us all.

Stemming from the World Trade Center events the bioterrorism act has already begun to affect us all and in extreme and irrelevant ways.

Shipments of alcoholic beverages even (small quantities) for analysis only are being affected more heavily than before and it will only get worse with the events of August 10th.

Unfortunately, in this author’s opinion, most of this comes and will continue to come simply and needlessly from American insecurity in general (much like that of the former Soviet Union). Once again, following the news from London this week, America will over-react (as it always does!) and this will further affect in enormous ways the alcohol beverage industry and the beverage consumer. Just look at the items confiscated yesterday in a panic reaction! Such waste. This article covers the alcoholic beverage industry but realizes that it also affects many other consumer items and really impacts all of us.

Shipments of beer and wine to competitions and tastings will be affected more than ever. [Many carriers use air transport in addition to ground transportation of goods.]

Shipments of samples for analysis will be affected (we have already begun to see this).

Commercial shipments of wine (from smaller wineries) from State to State – just now gaining a sensibility and reduced restrictions - will be thrown back a notch or two.

Food chemists carrying sensory samples and flavors or even perfume samples will be adversely affected and inconvenienced. This will affect me hence my diatribe here.

Sales of (Duty Free) beverages will be impacted. If you cannot carry them on the plane how will you be able to bring back goods from foreign lands, from the duty-free shops or even from State to State? More oppressions and restrictions will further erode the honesty of the populace. How can this not lead to more dishonesty for people simply wanting to explore the world and bring a few souvenirs (a few tipples) back with them?

As a related side note and subject of a separate lengthy diatribe: The situation will be exacerbated in many cases listed above not only on flight restrictions but ever tighter regulations of shipments by major carriers (it must be hurting their bottom line also? – but not as much as it affects you and I). More declarations will need to be made as to contents. If I prove what is in the box – let me ship the box – for gods’ sake. Take the appropriate precautions in shipping and help us all.

Yes, security needs to be tightened and authorities need to become ever more vigilant – it’s for our safety after all, but openness, and honesty and a sensible non-panic mode mentality need to be in place. What is wrong with showing your ID (as an honest upstanding citizen – you know you are in the system anyway), telling security what you are shipping/carrying and why – showing them and explaining as necessary and moving on your way – really how difficult is that? We all go through security anyhow don’t we? What nonsense to confiscate my nail-file, my toothpaste and other sundries that I have paid for. What about my cell-phone and camera and computer (bomb activators?) – are then next for the airport trash bin? If I were a terrorist I’d likely now start investing in toiletries knowing that you and I are going to have to buy more at the other end of your flight! Let us be fully open about what we are carrying and why and move us along – we will let you know if we see any suspicious activity. Also (another issue that could be covered at length) to promote more openness and honesty our Governments need to set the example! Furthermore, the government already knows more about us than we do ourselves. If I am sound pass me along – if there are any suspicions take me aside.

If necessary , for those of us who must carry “suspicious items” let us pre-register – who we are, what we do and what we need to carry to perform our jobs and for our own comfort and security. We should then be in the “system” when we arrive at the airport. Otherwise I know my career is going to be affected by all this terroristic threatening. There is potential for economic collapse and fear here folks!

I plead that America (and Britain) don’t over-react to all this (that they respond sensibly and appropriately) and don’t further oppress their honest citizens otherwise the terrorists will be winning and not us.

I hope that this note will provide the impetus for some interesting responses. Citizens of the US and Britain (I come from the UK) need to get up off their ever lazy behinds and let the government know where we stand with all this and that we will not be pushed around by terrorists nor our own governments. Thank you for your input – I welcome your comments and discussions.

My own Comments to the Daily Express Editor (See Posting Immediately Below)

2006-05-24T12:09:00.000-04:00

Editor,

What a total piece of incorrectness and nonsense in your article “So what’s your poison?” May 16th, 2006. Sensationalist claptrap and scaremongering at it best.

While you rightly point out some (odd or unusual) additives used in beer and wine production – many that you mention are “added” is incorrect. Sulfur dioxide is largely (in beer) from natural yeast fermentation and is not used (by most brewers) as an additive. It also dissipates with time. In the US it has to be reported (in beer) at 10 ppm (parts per million) or above. FDA dictates that it can never be higher than 25 ppm. In Canada you cannot sell beer above 13 ppm – period! You would knock out half the population at 400 ppm (which you quoted) by aroma alone. I do not think (even under worse case situations) it would ever get so high in wine either!

As to the Austrian story (and antifreeze- that was not added but was a contamination issue). Get your facts straight! It was an unfortunate event but stuff happens and it was discovered before any possible damage was done!

I suggest you have your reporters contact CAMRA (Campaign for Real ale) or renowned beer writer Michael Jackson (a former Fleet Street Journalist) for the “straight dope” on beer and wine production before you go scaring half the British population. Did you mention the health benefits at all of beer and wine? No! No you did not. Did you cover the Craft (largely organic) beer movement (rather than mass-produced “swill”)? You will find most beer today to be a very clean and healthy beverage. There is likely far more nastiness in most food items than in alcoholic beverages. You may have done a lot of damage to smaller businesses who do produce a very good product without additives.

Also I urge you not to rely on anything that the US CSPI comment upon. They are scaremongers and pleasure killers extraordinaire. Their aim is to destroy any food or drink item that in any way might harm you – that is anything you might find pleasurable to eat or drink! They are not an authoritative source, therefore, on anything.

I could comment on the other inaccuracies and inconsistencies in your short article but my missive would be far longer than your original article.

I’d expect better (even from a tabloid rag such as yours) from a newspaper that touts itself as the “World’s Greatest Newspaper”. Maybe you should concentrate on the additives and trash in your own publications before you comment on the drinks we consume?

Regards,

Gary Spedding.

Beer and Wine; Poisons Therein?

2006-05-24T09:54:00.000-04:00

The British Daily Express Newspaper, which touts itself (on the web) as "The Worlds Greatest Newspaper", published a piece on May 16th slamming beer and wine and the "poisonous additives and ingredients" they may contain. I have posted the article as a pdf-link on my Home page at the Brewing and Distilling website (see links on this page). I encourage you to read the article and to write the Express editor and voice your opinions about the inaccuracies and misrepresentations contained in that article. http://www.express.co.uk. Ironically the Express has a link to a wine-sales department - the article is hardly in keeping with them trying to sell wine!

Feel free to post your comments here for others to read as well.

Malting Sorghum for Bards Tale Gluten-Free Beer

2006-05-02T08:14:00.000-04:00

Malting Sorghum for Bards Tale Gluten-Free Beer

Could not get this to blog-post directly but there are some great new articles on gluten-free beer at the wonderful BellaOnline.com website. This website is worth adding to favorites for those interested in many aspects of beer, wine and much more.

Why We All Need Mass Produced Light Beer

2006-04-30T15:10:00.000-04:00

Recently, on another Forum site (dealing with the brewing scene) of which I am a member, some (in my opinion) unfortunate comments were made in response to a consumer's question on Bud Light beer. Some of the comments were along the lines of: "who has heard of such beers or needs such US commercial "light flavored" beers? My response (an edited version of which appears below) will hopefully promote some thoughts and discussion on this topic. The gist of this missive is addressed to Craft brewers.

Believe it or not we all need lighter beers (even if you do not consume them yourselves for taste and pleasure). Many people do drink and enjoy the mass produced beers in the US (and elsewhere). This is a fact that you, as a business, need to get a grip on and live with. Furthermore, these people are the base source of your own customers. With the right attitude on your part and with the right education on their part you might bring them over to the “flavor-side”. Remember most of them (like for many of us) were brought up on these mass produced beers and need educating as to what is new, different, better(?) for them. Sadly we were stuck with a lack of diversity until about 20 years ago but (and the history is complex here) we must remember that the “Big three” and a few others (no longer with us) got us out of Prohibition and allowed you to sell beers in the US.

You need lighter (mass produced and consistent) beers as a standard in which to judge your own wares. Use them to train yourselves, your staff and your consumers as to what makes beer unique. Then ask what makes your beers different, more characterful and worth drinking.

We start training our panelists on US mass produced beer. It is consistent and a great standard beer base. Remember that most flavor threshold values for beer flavor notes (as well as many of the analytical tests) were determined on this type of beer. All flavor threshold work in the early days was done by pioneers at Strohs! We need to rethink values in the light of modern day beers. Using the beers (being put down in the original postings) allows us to get across, to panelists in training and consumers, the spiked flavor note in a clean beer background. After this it often becomes clear as to what faults exist in your own beers and you can then learn how to best address these issues. Only after you understand what a flavor note should be in a clean lighter beer background can you find it in your own more flavorful beers. You will only learn with extensive training. Likewise, consumer education and trend shifts take time.

In addition to all this, many craft brewers, who run a little QC in their own facilities, often ask “why is my test/assay not working or giving me the anticipated results?” I ask, in return, do you use a control (standard) beer (of known consistency)? Which one? What results do you get with that standard? For example, and a point we return to below, most mass produced beers today are in the range of 8-10 (possibly to 12) International Bittering Units (BU’s). Many folks who run QC labs in the craft-brewing industry were not trained as chemists and the notion of standards and controls is often an alien notion to them. You must instill a "Controls, controls controls” mind set. If you know the characteristics of a standard beer (one that never changes or that you can reliably see changing over time) you will know if your tests are working and the true results for your own beers.

Now, getting back to the point of the original posting. If there is a changing bitterness in Bud Light I for one am interested in that fact. Is this truly the case? Why? Did you know that it takes incremental changes of about 4.5 Bitterness Units (BU’s) to notice the difference? That is a significant change for a beer of normally 8-10 BU’s and is unlikely the cause of the perceived increase in bitterness. Changes in extract and alcohol content are also likely an issue here (from a calorie point?). What are the “big boys” doing to try and gain, retain or win back your consumers? They are after your hides as well as those of their bigger counterparts. That being said, if there are significant (perceived?) bitterness changes coming along in such beers then it may in part be a reaction to the craft beer movement's desire for 40+ BU beers. Maybe your public is learning to appreciate more bitterness in their beers. Ask them! It is important to know what your competitors are doing and you will only find out by tasting and analyzing their beers (no matter how distasteful to you they might appear) and to ask and educate your consumers. That way you will bring them over appropriately to the “flavor-side”.

So, next time you lambaste “flavorless, bland” beers ask what can these beers teach me about making my own beers better and improve my bottom line? Finally, if you keep bashing the big boys don’t you think they have a right to bash you back (and that might truly hurt you in the end - maybe crushing you further in shelf-wars)? They played that game a bit themselves in the 80’s then quit when they realized that you have something to offer and that they would like for themselves. Don't antagonize them further. You can bet that they are testing and analyzing your beers and asking consumers what they like/dislike about them. Isn’t it time you played their game? In addition, do you think you won the person (originally posting a question) over as a consumer of your beers with the comments here or pushed him back into the mass-beer consuming fold? How many people will he take back with him to this continuum? Think! How were you persuaded over to richer, fuller and more characterful beers? Maybe this last comment will promote some careful thought on your part. I hope so because I want to see more flavorful beers myself and to see you succeed as well as all the other brewers of good beer (no matter the interpretation of "good quality" beer).

New look to our Website

2006-04-25T19:57:00.000-04:00

Anton Paar - Quality up to snuff?/News / Company News

2006-04-08T17:22:00.000-04:00

Anton Paar - News / Company News

Anton Paar sales are up (Density meters etc) but we and others are having some issues with newer units. Is Anton Paar Quality Up To Snuff? We welcome comments and feedback on your experiences with newer Anton Paar equipment. Is the quality as good as it used to be?

The Bard's Tale - Gluten-free Bard's Tale Beer

2006-04-06T09:38:00.000-04:00

The Bard's Tale - Gluten-free Bard's Tale Beer

Several requests have been made to us in the recent past for information on gluten-free beers. Now there are a few gluten-free products on the market and a number of reports on the topic including this one and one from OregonLive.com (3/30/2006). This note will serve to help those who are glucan intolerant.

Natural Health and Beer: Your Nutrition and Women

2006-03-19T18:42:00.000-05:00

Natural Health: Your Nutrition
Yet another source of information on the Health Benefits of Beer. It is amazing the number of articles (in diverse sources) that are appearing extolling the virtues (in moderation) of alcohol consumption and here, specifically beer. Beer as an antioxidant source and a cancer fighting agent. And guys - its not just for the women anymore!

Brewing and Distilling Analytical Services Our Publications Page

2006-03-09T10:06:00.000-05:00

Brewing and Distilling Analytical Services Our Publications Page

In a bit of our spare time we designed a mock up of a Wrap-around Beer can label
which you can find at the above link.

Welcome to Kentucky Distillers' Association

2006-02-13T20:17:00.000-05:00

Welcome to Kentucky Distillers' Association

All about KY Bourbon right here- right now!

Alcohol Determinations - Gravimetric, Volumetric or Both?

2006-02-12T19:02:00.000-05:00

See original posting (US Alcohol Content…., Jan 23, 2006) for background.

Official methods determination of alcohol: Volumetric (AOAC Method 982.10) and Gravimetric (example, European Brewery Convention – Analytica EBC Method 9.2.1) distillation followed by electronic densitometry.

We have now amassed quite a collection of data (on beer, wines and spirits) that show that both methods (for official alcohol determinations) have inherently similar experimental or testing errors. Moreover, we also show that, with appropriate corrections, we can get essentially the same alcohol by volume values at both 60 0F (US official reporting temperature) and 20 0C (European accepted temperature) and alcohol by weight (which does not vary with temperature) via both methods. Example data can be supplied upon request.

The gravimetric method gives more information as it directly addresses real extract (both experimentally and via the Tabarie equation). It is also likely the more accurate of the two distillation methods. Again, we point out, that if we could (in the US) report the alcohol content at 20 0C (instead of at the antiquated 60 0F) we could be even more confident of the gravimetric method for reporting alcohol by volume and real extract values.

It will be important to get diverse groups involved in collaborative efforts here to prove or disprove the validity of the gravimetric method and the “appropriate corrections” we imply for reporting AOAC alcohol content by volume at 60 0F and to eventually repealing the requirement for reporting at this temperature. We welcome input, comments and suggestions here from the brewing, enological and distilling communities.

Hot Stuff in the Alcoholic Beverage Literature (or, What is new in the Journals?)

2006-02-12T17:38:00.000-05:00

Periodically we check out all the most important peer-reviewed journals whose coverage includes fermented beverages. Sometimes we even get information on articles not yet published (in press) that are of use and interest to the fermented beverage community (see examples of key papers elsewhere on this weblog). As part of our support of the alcoholic beverage world we can let you know of the latest papers that might be out there covering topics of immediate or long term interest. However, instead of us posting details of papers that only might be of interest (we might be biased!), or fielding many individual requests, we welcome postings here describing the topics of current interest to our readers. Once we get such postings we will find the literature citation details of papers dealing with those topics and record them here or respond directly, as appropriate.

ProBrewer.com: Water Chemistry Calculator

2006-02-12T17:26:00.000-05:00

ProBrewer.com: Water Chemistry Calculator

One of the best calculators online (or anywhere for that matter) for brewers. Tinseth's program helps with salt additions for getting the water chemistry just right for the style of beer (and efficient yields) being made.

Organoleptic (Sensory) Nonsense's and Sensibilities

2006-02-12T17:17:00.000-05:00

The organoleptic or sensory qualities of a product are very important from a number of aspects.
These include aspects for quality control of alcoholic beverages (by the producer) and consumer preferences which ultimately affect sales.

US Wine sales (to name but one category) have, according to some reports, suffered recently partly on account of labeling carrying “stuffy” intellectual sensory terms not necessary or understood by the majority of consumers [see, for example, case report in Blue Ocean Strategy (2005) by W. Chan Kim and R. Maubornge, Harvard Business School Press, Boston, MA. ISBN: 1-59139-619-0.] Clearly marketing efforts need to look at consumer understanding of sensory terms and especially regarding their “flavor” preferences in order to better drive sales in the highly competitive marketplace.

More importantly (for this blog opinion) though is the importance for brewers, winemakers and distillers to train themselves and their staff in rudimentary sensory evaluation for purposes of ensuring a pure product with the right style characteristics.

We get frequent questions regarding how to go about such basic (and sometimes more advanced) sensory training and often participate in “sensory palate” tune-ups prior to competition events. Companies such as ours can link any interested parties up with specific trainers or programs to help with sensory training or for talks at conferences or company events. There are many nuances to sensory training and, directly or indirectly, we can help with most aspects of this important topic. Let us know what you need and we will do our best to set you up with the right support or resources available today or to simply answer your questions of sensory aspects of alcoholic beverages.

Pictures of Old Scottish Distilleries

2006-02-07T21:51:00.000-05:00

We have an interesting collection of pictures of old Scottish Distilleries from an old tome.
Anyone interested can contact us for details of the book title or to see if we have a particular Distillery in the photo collection. These are so nice that we hope they won't remain hidden in the few copies of the book that might still be available.

Beer - Reduced to its Core?

2006-01-27T09:41:00.000-05:00

Beer – finally reduced to its root principles?

A new paper provides some fascinating insights into beer flavor and, for the first time, proposes that overall beer aroma can be imitated by combining just 22 reference odorants.

The flavor components in the aroma-mix include common and well known flavors and some previously unidentified odorants.

Up until now (unlike for wine, spirits and fruit flavored beverages) no one had made a simple “cocktail” of constituent components that could be perceived as being “beer”. This is thus a big step forward in looking at beer flavor chemistry.

Finally, there is a particularly cogent discussion on hop components and beer flavor for those interested in very hoppy beers.

The paper: “Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer” by Helge T. Fritsch and Peter Schieberle was published in the Journal of Agricultural and Food Chemistry (Vol. 53, pages 7544-7551 in 2005).

Brewing and Distilling Analytical Services About Us Page

2006-01-25T17:59:00.000-05:00

Brewing and Distilling Analytical Services About Us Page

Check out more news about brewing, distilling and enology, who we are and what we do. We love the alcohol beverage industry.

Katmar Software - Engineering, Project Management and Risk Analysis Software

2006-01-25T09:46:00.000-05:00

Katmar Software - Engineering, Project Management and Risk Analysis Software

For Brewers and Distillers here is some software for you to test out dealing with alcohol content and with blending calculations. It may be of use to enologists also. You can try it before you buy and I merely suggest it - I am not endorsing it or recommending it in any way. Post comments on your uses and thoughts about it. Look for the AlcoDens software on the site.

2006-01-23T22:23:00.000-05:00

US Alcohol Content Reporting Behind the Times

2006-01-23T10:40:00.000-05:00

Official reporting of alcohol content in beer, wine and spirits in the US should be at 60 degrees Fahrenheit. However, most instruments that measure accurately enough for official purposes now read the alcohol in the beverage at 20 degrees Celsius (as accepted in Europe). Such instruments can and do have tables that record the alcohol content at 60 degrees Fahrenheit but I think there is much confusion over this matter.

Pressure should be placed on appropriate authorities to come to terms with European regulations and standardize the reporting of alcohol content at 20 degrees Celsius. This would allow standardization of methods when the alcohol content is determined by a combination of distillation and digital densitimetry.

This posting will hopefully initiate an ongoing dialog dealing with the issue, bring forth a consensus of opinion on the matter and pressure to bear to standardize and modernize the reporting procedure for alcohol content in beer wine and spirits.

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1969-12-31T19:00:00.001-05:00

##CONTENT##

Alcohol Beverage Mosaic and Analysis

New Lab for Brewing and Distilling Analytical Services

Novozyme and Biocon

Alltech loses its Qualified and Respected Brewer

What the Nose Knows - Book on Sensory Perceptions

Graphs from link on Brewers Association Forum

BDAS CLIENT MEDALS AT GABF

GABF Medals

for Clients of

BDAS, LLC

GOLD

16

SILVER

16

BRONZE

13

TOTAL in 2007

45

Brewers Association Great American Beer Festival

Farewell Beer Hunter

Michael Jackson | Food and drink | Life and Health

New Fun Image - Bright Ideas?

Spiralling Ethanol Molecules

A bit of Art Leading to Drinking?

Cool looking "White hot tubes".

Off to Vermont - Teaching Sensory Science of Beer

Get your Pint and Point Across.

EU votes to clear up vodka labeling - USATODAY.com

A Cold Beer for you this Summer

ACS, MBAA Brewing Talks at CERMACS Meeting in Cincinnatti.

So how well do beer experts taste beer?

Just a few idle thoughts.

Beer Labels Anyone?

Innovating with Foreign Chic

The McKinsey Quarterly: The Online Journal of McKinsey & Co.

American Distilling Institute RUM Conference - A RUM time for all!

Faremax Blog : The British Public House

British Beer, British Pubs, The Pub, Lexington, Kentucky, Restaurants, Beer Prices, Cost of a Good Pint of Beer in the US.

$6.00 Pints of Beer in Lexington KY! WOW!!

Beer Protein

Label and Packaging Design

Gluten-free Beer Revisited.

Best of British - Breweries and Pubs

Best of British Beers, Breweries and Pubs.

Thanks to my "Creative Suite Team"

Christmas Shopping Wish List: Books on Alcoholic Beverages.

Moorhouses

Expert in Analytical Services - Gary Spedding PhD - Beer and Brewing

The "Beer Me!" Blog: April 2006

Distillation of Alcohol and Operations Manuals

Metallic Helles – and other Savory (tasty) characters.

Brewing Services - SIT - Alltech - BDAS, LLC - AND ALL THAT!

Brewers Association Great American Beer Festival

Nutrition Facts and Analysis for Alcoholic beverage, beer, regular, BUDWEISER

Costs Will Kill Travel Program Plan: We say it should be free!

Michigan Wines: Calendar of Events

Poor Quality Alcoholic Beverages - Had One Lately?

Vodka should be strictly defined like whiskey, claims MEP

Brewing in Singapore

New Links Added - Best Beer Blog Pages

Celebrating 25 Years of Fine Beer in the US - The GABF is coming up fast.

The 25 Best Beers in America?

Terrorists, America, Reactions and Alcoholic Beverages and more....

My own Comments to the Daily Express Editor (See Posting Immediately Below)

Beer and Wine; Poisons Therein?

Malting Sorghum for Bards Tale Gluten-Free Beer

Why We All Need Mass Produced Light Beer

New look to our Website

Anton Paar - Quality up to snuff?/News / Company News

The Bard's Tale - Gluten-free Bard's Tale Beer

Natural Health and Beer: Your Nutrition and Women

Brewing and Distilling Analytical Services Our Publications Page

Welcome to Kentucky Distillers' Association

Alcohol Determinations - Gravimetric, Volumetric or Both?

Hot Stuff in the Alcoholic Beverage Literature (or, What is new in the Journals?)

ProBrewer.com: Water Chemistry Calculator

Organoleptic (Sensory) Nonsense's and Sensibilities

Pictures of Old Scottish Distilleries

Beer - Reduced to its Core?

Brewing and Distilling Analytical Services About Us Page