David Quain

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David Quain

David Quain

@davidquain

Bangs on about draught beer quality and brewing yeast, EiC of the Journal of the Institute of Brewing, co-author of a big book on yeast and a huge fan of LFC.

Willington, Derbyshire, UK Katılım Kasım 2010
325 Takip Edilen841 Takipçiler
David Quain
David Quain@davidquain·
@TomKniveton @LukeDyks As with dirty glassware, the wrong beer dispensed into a branded glass is a travesty. Branded glassware is designed around the beer to deliver the optimum presentation, flavour and aroma. This involves glass 'shape' and 'nucleation' sites at the base to enhance foam.
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David Quain
David Quain@davidquain·
New issue of the J Inst Brew with open access to papers on isovaleraldehyde in sake, starch breakdown and aroma formation in crystal malt, comparison of hop varieties grown in Brazil/USA and the survival of pathogens in non-alcoholic beers. jib.ibd.org.uk/index.php/jib/…
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David Quain
David Quain@davidquain·
@benquain Regrettably, once the various entities have your cash, you - 'the customer' - are of little (or no) interest to them.
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Ben Quain
Ben Quain@benquain·
Pretty much the entirety of the moving house industry is a self-serving, inexplicable, built on complete and utter bollocks shit storm at every turn. Here’s to never moving again.
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Nigel Sadler
Nigel Sadler@NigelSommelier·
Sunday Session: Good to be back at The Sweffling White Horse. A renowned #pub. Former area and regional CAMRA Pub of the Year in numerous years. No hand pulls, all straight from the cellar on gravity. Cheers 🍻
Nigel Sadler tweet mediaNigel Sadler tweet mediaNigel Sadler tweet media
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David Quain
David Quain@davidquain·
@FellaKeeper yes - the risk is greatest with draught low/no alcohol beers.
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David Quain
David Quain@davidquain·
'Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers' - excellent, open access paper just published in the Journal of the Institute of Brewing. See jib.ibd.org.uk/index.php/jib/…
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David Quain
David Quain@davidquain·
Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer | Journal of Agricultural and Food Chemistry. Open access via pubs.acs.org/doi/full/10.10…
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David Quain retweetledi
Ben Quain
Ben Quain@benquain·
It’s me, hi 👋🏼 Marathon Major #4 post-cancer in Berlin next weekend. Anyone want to fund Tokyo for #5?
LymphomaAction@LymphomaAction

Last #BloodCancerAwarenessMonth we shared Ben’s experience of #lymphoma with you. Now, one year on, Ben's updated his story. Read about his experience of diagnosis & treatment & what life is like for him now. Spoiler – he’s doing great! lymphoma-action.org.uk/Ben?utm_source… #LetsTalkLymphoma

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David Quain
David Quain@davidquain·
@IanJ21289455 I started at Bass in 82 and the Bridge was was our go to. Remember my chum Fintan setting up their microscope in the public bar.
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Ian J
Ian J@IanJ21289455·
@davidquain And what a legacy Burton Bridge is too David.
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David Quain
David Quain@davidquain·
Touching piece about Geoff Mumford in 'Last Word' on Radio 4 last night. Geoff and Bruce Wilkinson founded the Burton Bridge brewery in 1982. bbc.co.uk/sounds/play/m0…
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David Quain
David Quain@davidquain·
New issue of the J Inst Brew with open access to a big review on malting (innovation and efficiency) and papers on 'maximising dextrins', 'proteolytic enzymes and gushing' and 'the impact of alcohol on the heat resistance of microorganisms' - see jib.ibd.org.uk/index.php/jib/…
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David Quain
David Quain@davidquain·
My elder daughter has long ‘had a way’ with cards. This is the latest.
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David Quain
David Quain@davidquain·
'Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties'. Open access via doi.org/10.1038/s41598…
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