David Quain

Delighted to see the third paper with @Alex_Jevons94 published. Open access/early view via jib.ibd.org.uk/index.php/jib/… Took a while to pull together but worth it!

@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.

@LukeDyks @davidquain can you weigh in on this?

PLeased to see this published. One of 21 chapters - shop.elsevier.com/books/brewing-…

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/…

@staffsbrewery @NigelSommelier journals.plos.org/plosone/articl…

@NigelSommelier Does the shape make any difference given how long it takes to drink a pint?

What is the ideal glass shape for keeping your #beer cool?

@benquain Regrettably, once the various entities have your cash, you - 'the customer' - are of little (or no) interest to them.

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.

@NigelSommelier and accordingly enhanced quality!

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 🍻

@FellaKeeper yes - the risk is greatest with draught low/no alcohol beers.

@davidquain Does this mainly affect draught?

'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/…

Delighted for you - running the Berlin marathon at 3 hours 49 minutes is amazing.

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…

It’s me, hi 👋🏼 Marathon Major #4 post-cancer in Berlin next weekend. Anyone want to fund Tokyo for #5?

@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.

@davidquain And what a legacy Burton Bridge is too David.

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…

Excellent open access review on 'The potential for Scotch Malt Whisky flavour diversification by yeast' doi.org/10.1093/femsyr…

@Will_Hawkes @pelliclemag Very interesting and illuminating article. Her publications between 1942-60 the Journal of the Institute of Brewing can be found here onlinelibrary.wiley.com/action/doSearc… The publications on beer spoilage remain relevant today and I regularly reference her papers in my work.

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/…

My elder daughter has long ‘had a way’ with cards. This is the latest.

As non-alcoholic beer becomes more common, questions are surfacing about its safety on draft. vinepair.com/articles/non-a…

'Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties'. Open access via doi.org/10.1038/s41598…

A couple of excellent, open access reviews on hops from JIB. 'The Role of Hops in Brewing' - doi.org/10.1002/j.2050… and 'Humulus lupulus – a story that begs to be told' - doi.org/10.1002/jib.160