Misplaced Pages

#984015

45-585: Belhaven Brewery is a brewery based in Belhaven , Scotland . The brewery dates from 1719, at least; by 2005 it had become the largest and oldest surviving independent brewery in Scotland. In November 2005, the Suffolk based brewery Greene King completed a £187 million takeover of the company. The brewery complex is designated Category A listed . Belhaven claims to have begun brewing in 1719. In that year

90-413: A beer tax in 1004 AD. Early breweries were almost always built on multiple stories, with equipment on higher floors used earlier in the production process, so that gravity could assist with the transfer of product from one stage to the next. This layout often is preserved in breweries today, but mechanical pumps allow more flexibility in brewery design. Early breweries typically used large copper vats in

135-440: A conical bottom and a cylindrical top. The cone's aperture is typically around 70°, an angle that will allow the yeast to flow smoothly out through the cone's apex at the end of fermentation, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids have fallen to the cone's apex can be simply flushed out through

180-562: A formal education in the subject from institutions such as the Siebel Institute of Technology , VLB Berlin , Heriot-Watt University , American Brewers Guild, University of California at Davis , University of Wisconsin , Olds College or Niagara College . They may hold membership in professional organisations such as the Brewers Association , Master Brewers Association , American Society of Brewing Chemists ,

225-408: A high profile opportunity to bring the music and music industry into the spotlight of media and public attention. Nominations are made by the public and in 2019 over 100,000 public votes were expected across 18 categories. The awards are organised by Thoumire's organisation Hands Up for Trad. Since 2008 the awards have been sponsored by MG Alba , and the event is televised on BBC Alba . Since 2019

270-509: A more carbonated beer. When the sugars in the fermenting beer have been almost completely digested, the fermentation process slows and the yeast cells begin to die and settle at the bottom of the tank. At this stage, especially if the beer is cooled to around freezing, most of the remaining live yeast cells will quickly become dormant and settle, along with the heavier protein chains, due simply to gravity and molecular dehydration. Conditioning can occur in fermentation tanks with cooling jackets. If

315-714: A notable exception). Heating in the brewhouse usually is achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Likewise, cooling in other areas of the brewery is typically done by cooling jackets on tanks, which allow the brewer to control precisely the temperature on each tank individually, although whole-room cooling is also common. Today, modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed to correct for variations. Samples are pulled at almost every step and tested for [oxygen] content, unwanted microbial infections, and other beer-aging compounds. A representative sample of

360-639: A port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, making it easy to harvest top-fermenting yeasts. The open tops of the vessels increase the risk of contamination, but proper cleaning procedures help to control the risk. Fermentation tanks are typically made of stainless steel . Simple cylindrical tanks with beveled ends are arranged vertically, and conditioning tanks are usually laid out horizontally. A very few breweries still use wooden vats for fermentation but wood

405-632: A range of speciality craft beers including Twisted Thistle IPA, Speyside Oak Aged Blonde Ale, Craft Pilsner, Scottish Oat Stout and Belhaven Scottish Ale. Launches since 2015 include Intergalactic Dry-Hopped Lager, Bridge to Nowhere Pale Ale and Twisted Grapefruit IPA. Many of these beers are hoppier and often stronger than the more traditional beers historically associated with Belhaven. In the past, stouts, porters, brown ales, 20/- to 110/- ales (rising at 10/- increments) as well as periodic specials celebrating anniversaries and royal events were brewed at Belhaven. Even further back, harvest ales and 2d ales were

450-425: Is an optional process. Many craft brewers simply remove the coagulated and settled solids and forgo active filtration. In localities where a tax assessment is collected by government pursuant to local laws, any additional filtration may be done using an active filtering system, the filtered product finally passing into a calibrated vessel for measurement just after any cold conditioning and prior to final packaging where

495-513: Is credited with developing the refrigeration machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature. Yeast is very sensitive to temperature, and, if a beer were produced during summer, the yeast would impart unpleasant flavours onto the beer. Most brewers would produce enough beer during winter to last through the summer, and store it in underground cellars, or even caves, to protect it from summer's heat. The discovery of microbes by Louis Pasteur

SECTION 10

#1732801494985

540-505: Is difficult to keep clean and infection-free and must be repitched often, perhaps yearly. After high kräusen, the point at which fermentation is most active and copious foam is produced, a valve known in German as the spundapparat may be put on the tanks to allow the carbon dioxide produced by the yeast to naturally carbonate the beer. This bung device can regulate the pressure to produce different types of beer; greater pressure produces

585-531: Is matched by the diversity of processes, degrees of automation , and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. Beer may have been known in Neolithic Europe and was mainly brewed on a domestic scale. In some form, it can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before

630-662: The Belhaven Pubs brand. Belhaven sponsored Dundee United for six seasons between 1987 and 1993. Innis & Gunn is an oak-aged beer which was brewed and bottled under contract by Belhaven for Innis & Gunn until 2011. Since 2018 the company has awarded The Belhaven Bursary for Innovation in Scottish Music annually, with the winner being announced as part of the Scots Trad Music Awards . The prize consists of £25,000, an ale brewed with

675-535: The Institute of Brewing and Distilling , and the Society of Independent Brewers . Depending on a brewery's size, a brewer may need anywhere from five to fifteen years of professional experience before becoming a brewmaster. Scots Trad Music Awards The Scots Trad Music Awards or Na Trads were founded in 2003 by Simon Thoumire to celebrate Scotland 's traditional music in all its forms and create

720-540: The Isle of May . The manager's house (which sits to the west side of the approach lane) was built c.1790 but extended several times. It has been detached from the brewery for at least 50 years and is currently under private ownership. Its grounds include a small pedimented folly screening the brewery from the house. Its entrance gates were previously the jaw-bones of a whale (as also found on nearby North Berwick Law) but these have eroded to stumps. By 2005 Belhaven had become

765-763: The UEFA Champions League with its namesake lager; Carlsberg sponsors the English Premier League as well as the 2012 and 2016 UEFA European Championships . Meanwhile, the AB InBev Group supports the FA Cup and the FIFA World Cup . The head brewer (UK) or brewmaster (US) is in charge of the production of beer. The major breweries employ engineers with a chemistry / biotechnology background. Brewmasters may have had

810-611: The brewer expects to evaporate . Fermentation begins as soon as yeast is added to the cooled wort. This is also the point at which the product is first called beer. It is during this stage that fermentable sugars won from the malt (maltose, maltotriose, glucose, fructose and sucrose) are metabolized into alcohol and carbon dioxide . Fermentation tanks come in many shapes and sizes, from enormous cylindroconical vessels that can look like storage silos , to 20- litre (5  US gal ) glass carboys used by homebrewers. Most breweries today use cylindroconical vessels (CCVs), which have

855-438: The starches in the grain into sugars , especially maltose . Lautering is the separation of the extracts won during mashing from the spent grain to create wort . It is achieved in either a lauter tun , a wide vessel with a false bottom, or a mash filter, a plate-and-frame filter designed for this kind of separation. Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from

900-513: The Dunbar, Belhaven (then called Johnstone's and later Dudgeon's) and West Barns breweries survived until the middle of the 19th century and only Belhaven lasted through the 20th, in part due to its small scale of production and its much larger malting capacity. The history of brewing in Dunbar, however, goes much further back - all the way to the 1200s with the founding of a site for agriculture, malting and brewing by Benedictine monks who were based on

945-622: The adverts printed on football team's kit. For example, Liverpool F.C. had the logo of the Denmark-based Carlsberg brewery group on the front of its shirts for nearly twenty years, from 1992 to 2010. Nowadays major brewing corporations are involved in sponsorship on a number of different levels. The prevailing trend is for the leading brand not to be linked to individual teams; rather, they achieve visibility as sponsor of tournaments and leagues, so all fans can engage with them regardless of which team they support. Heineken sponsors

SECTION 20

#1732801494985

990-627: The beer is put into the containers for shipment or sale. The container may be a bottle , can , of keg , cask or bulk tank. Filters come in many types. Many use pre-made filtration media such as sheets or candles. Kieselguhr, a fine powder of diatomaceous earth , can be introduced into the beer and circulated through screens to form a filtration bed. Filtration ratings are divided into rough, fine, and sterile. Rough filters remove yeasts and other solids, leaving some cloudiness, while finer filters can remove body and color. Sterile filters remove almost all microorganisms. Brewing companies range widely in

1035-491: The beer's marketing, sales, and distribution, while leaving the brewing and packaging to the producer-brewery (which confusingly may also be referred to as a contract brewer). Often the contract brewing is performed when a small brewery can not supply enough beer to meet demands and contracts with a larger brewery to help alleviate their supply issues. Some breweries do not own a brewing facility, these contract brewers have been criticized by traditional brewing companies for avoiding

1080-499: The brewer more control of the process, and greater knowledge of the results. Breweries today are made predominantly of stainless steel , although vessels often have a decorative copper cladding for a nostalgic look. Stainless steel has many favourable characteristics that make it a well-suited material for brewing equipment. It imparts no flavour in beer, it reacts with very few chemicals, which means almost any cleaning solution can be used on it (concentrated chlorine [bleach] being

1125-458: The brewery's standby. A new brewhouse was installed at the ancient brewery in 2012. The old mash tun was replaced with a mash conversion vessel and lauter-tun system, which broadens the beer styles that can be brewed there, in particular opening up the possibility of brewing lagers as well as ales. The brewhouse was officially opened by Princess Anne on 18 January 2013. The brewery also has a managed pubs business, with over 150 pubs operating under

1170-461: The brewery. It gave brewers the ability to mix liquids more reliably while heating, particularly the mash , to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps. The steam engine also allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring. Carl von Linde , along with others,

1215-651: The brewhouse, and fermentation and packaging took place in lined wooden containers. Such breweries were common until the Industrial Revolution , when better materials became available, and scientific advances led to a better understanding of the brewing process. Today, almost all brewery equipment is made of stainless steel . During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture , and domestic manufacture ceased to be significant by

1260-449: The burgh of Dunbar levied a local tax on brewers to fund civic improvements. Since Belhaven's site is immediately outside the limits controlled by the then Dunbar Council, and hence would be free of the 'impost' or tax, it is possible that the 1719 date records the relocation of an existing business. In the first half of the 18th century Belhaven had more than 24 small and large competitors nearby in Dunbar, Belhaven and West Barns. Only three,

1305-551: The ceremony has including the awarding of The Belhaven Bursary for Innovation in Scottish Music , sponsored by Belhaven Brewery . The prize consists of £25,000, an ale brewed with the winner's name on it, an appearance at an event at Tartan Week in New York and the use of the winner's music in an advertising campaign. The cash prize is the largest music prize in Scotland, matched only by the Mercury Prize . The ceremony

1350-825: The costs associated with a physical brewery. Gypsy, or nomad, brewing usually falls under the category of contract brewing. Gypsy breweries generally do not have their own equipment or premises. They operate on a temporary or itinerant basis out of the facilities of another brewery, generally making "one-off" special occasion beers. The trend of gypsy brewing spread early in Scandinavia . Their beers and collaborations later spread to America and Australia. Gypsy brewers typically use facilities of larger makers with excess capacity . Prominent examples include Pretty Things, Stillwater Artisanal Ales, Gunbarrel Brewing Company, Mikkeller , and Evil Twin . For example, one of Mikkeller's founders, Mikkel Borg Bjergsø, has traveled around

1395-520: The end of the 19th century. In addition to changes in manufacturing capacity, the number of breweries grew throughout industrialization. For example in America, number of breweries rose from 431 to 4,131 between 1850 and 1873. A handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently. The steam engine , vastly improved in 1775 by James Watt , brought automatic stirring mechanisms and pumps into

Belhaven Brewery - Misplaced Pages Continue

1440-413: The finished product often is stored for months for comparison, when complaints are received. Brewing is typically divided into 9 steps: milling, malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and filling. Mashing is the process of mixing milled , usually malted , grain with water, and heating it with rests at certain temperatures to allow enzymes in the malt to break down

1485-642: The four largest brewing companies ( Anheuser-Busch InBev , SABMiller , Heineken International , and Carlsberg Group ) controlled 50% of the market The biggest brewery in the world is the Belgian company Anheuser-Busch InBev . In the United States, there were 69,359 people employed in breweries in 2017. This is up from 27,805 in 2001. Some commonly used descriptions of breweries are: Contract brewing –When one brewery hires another brewery to produce its beer. The contracting brewer generally handles all of

1530-733: The holding company is taking the view that the pubs owned by Greene King are an asset that is safe from potential recession. Analyst David Blennerhassett told the FT that CK Assets has a track record of buying such assets in the UK and he does not expect it to sell Greene King later as a bet on the falling pound. Belhaven brew a range of around 20 beers. Belhaven Best is widely distributed in Scotland on draught and in cans. The brewery's range also includes Belhaven Black Scottish Stout, traditional Scottish ales such as 80 Shilling, St Andrew's Amber Ale, Belhaven IPA and Robert Burns Brown Ale; and in 2014 Belhaven launched

1575-529: The largest and oldest surviving independent brewery in Scotland. In November 2005, the Suffolk based brewery Greene King completed a £187 million takeover of Belhaven. Greene King stated that Belhaven would retain its brands and brewery following the takeover. In 2019 the Hong Kong based CK Assets announced the take over of the owner of Belhaven, Greene King. According to the Financial Times ,

1620-534: The responsibility of making beer to men. The oldest, still functional, brewery in the world is believed to be the German state-owned Weihenstephan brewery in the city of Freising , Bavaria . It can trace its history back to 1040 AD. The nearby Weltenburg Abbey brewery, can trace back its beer-brewing tradition to at least 1050 AD. The Žatec brewery in the Czech Republic claims it can prove that it paid

1665-417: The rise of production breweries, the production of beer took place at home and was the domain of women, as baking and brewing were seen as "women's work". Breweries, as production facilities reserved for making beer, did not emerge until monasteries and other Christian institutions started producing beer not only for their own consumption but also to use as payment. This industrialization of brewing shifted

1710-404: The spent grains, and sparging , in which extract that remains with the grains is rinsed off with hot water. Boiling the wort ensures its sterility, helping to prevent contamination with undesirable microbes. During the boil, hops are added, which contribute aroma and flavour compounds to the beer, especially their characteristic bitterness. Along with the heat of the boil, they cause proteins in

1755-408: The volume and variety of beer produced, ranging from small breweries to massive multinational conglomerates, like Molson Coors or Anheuser-Busch InBev , that produce hundreds of millions of barrels annually. There are organizations that assist the development of brewing, such as the Siebel Institute of Technology in the United States and the Institute of Brewing and Distilling in the UK. In 2012

1800-412: The whole fermentation cellar is cooled, conditioning must be done in separate tanks in a separate cellar. Some beers are conditioned only lightly, or not at all. An active yeast culture from an ongoing batch may be added to the next boil after a slight chilling in order to produce fresh and highly palatable beer in mass quantity. Filtering the beer stabilizes flavour and gives it a polished, shiny look. It

1845-415: The winner's name on it, an appearance at an event at Tartan Week in New York and the use of the winner's music in an advertising campaign. The cash prize is the largest music prize in Scotland, matched only by the Mercury Prize . 55°59′35.03″N 2°30′26.31″W  /  55.9930639°N 2.5073083°W  / 55.9930639; -2.5073083 Brewery The diversity of size in breweries

Belhaven Brewery - Misplaced Pages Continue

1890-512: The world between 2006 and 2010, brewing more than 200 different beers at other breweries. Breweries and football have had a symbiotic relationship since the very beginnings of the game. The English Football League was founded in 1888, and by the next decade several teams already had their own brewery sponsor. In return for their financial support, the breweries were given concessions to sell beer to spectators and advertise their products in stadiums. The most outwardly visible sign of sponsorship are

1935-400: The wort to coagulate and the pH of the wort to fall, and they inhibit the later growth of certain bacteria. Finally, the vapours produced during the boil volatilize off-flavours , including dimethyl sulfide precursors. The boil must be conducted so that it is even and intense. The boil lasts between 60 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort

1980-1181: Was held at the Caird Hall in Dundee . The ceremony was held at the Engine Works in Glasgow. The awards had been due to be staged in the Caird Hall Dundee, but were moved online due to the COVID-19 pandemic , and presented by Alistair Heather and Mary Ann Kennedy . The categories were also adapted for the circumstances. The awards were staged in Aberdeen . The awards were staged in Perth and broadcast live on BBC Alba. The awards were staged at Lagoon Centre, Paisley and broadcast live on BBC Alba. The awards were staged at Caird Hall , Dundee and broadcast live on BBC Alba. The awards were staged at Caird Hall , Dundee and broadcast live on BBC Alba. The awards were staged at

2025-589: Was instrumental in the control of fermentation. The idea that yeast was a microorganism that worked on wort to produce beer led to the isolation of a single yeast cell by Emil Christian Hansen . Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability. Some breweries in Belgium, however, still rely on "spontaneous" fermentation for their beers (see lambic ). The development of hydrometers and thermometers changed brewing by allowing

#984015