Technical Session 11: Brewhouse Operations Session
Graham G Stewart, GGStewart Associates
Co-author(s): James P. Murray, Better Lines Co. Ltd., Galashiels, Scotland
ABSTRACT: Brewing, similar to most manufacturing
industries, has two overlapping primary objectives, namely to brew
quality beers in the most efficient and cost-effective manner. Many
brewing production stages have evolved together into a more efficient
and rapid process, and most stages have resulted in cost savings.
Brewing has a long and proud manufacturing tradition, and a major part
of this tradition is focused on “a slow cold process.” This prolonged
processing time largely focuses (but not entirely) upon maturation
because “a slow process” usually (but not always) produces consistent
palatable beer, but at a cost! Inflation (including labor and
management, new materials, utilities, equipment, and real-estate costs)
and diverse taxation initiatives have necessitated that brewing
companies rigorously examine their overhead (fixed and variable).
Research in all relevant areas of the technical aspects of the process
has enabled development of more efficient procedures for brewing beer
with consistency, drinkability, quality, and stability. Although much of
this research and development in process efficiency has been
successful, some relevant initiatives require further attention. The
positives and negatives of these research and development initiatives
will be considered.
Graham Stewart is Emeritus Professor in
Brewing and Distilling at Heriot-Watt University and Special Professor
in Bioethanol Fermentation at Nottingham University. He was director and
professor of the International Centre for Brewing and Distilling,
Heriot-Watt University, from 1994 to 2007. He received his B.S. degree
(with honors) in microbiology and biochemistry from the University of
Wales, Cardiff, and Ph.D. and D.S. degrees from Bath University. He was
lecturer in biochemistry in the School of Pharmacy at Portsmouth
University from 1967 until 1969. From 1969 to 1994 he held a number of
technical positions with Labatt’s in Canada and from 1986 to 1994 was
its brewing technical director. He was the president of the Institute of
Brewing and Distilling in 1999 and 2000. He is a member of the American
Society of Brewing Chemists (ASBC) and the Master Brewers Association
of the Americas (MBAA). He holds fellowships in IBD, the Institute of
Biology, and the American Academy of Microbiology. He has over 250
publications to his name. Since retiring he has established a consulting
company—GGStewart Associates. He was awarded the IBD Horace Brown Medal
in 2009, the ASBC Award of Distinction (Excellence) in 2008, the MBAA
Presidential Award in 1983 and 1998, the MBAA Award of Merit in 2009,
and the Society of Industrial Microbiology Charles Thom Award in 1988.
