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The article focuses on Hepworth Brewery's plan to reduce carbon dioxide (CO2) emissions by 90 percent using Futraheat's steam-generating heat pump, replacing oil boilers and potentially scaling the technology across other brewing stages.

The article focuses on a beverage company Lagunitas Brewing Co. and its conversion to solar power. It mentions three ways in which the company transitioned to solar power such as flat-roof systems installed on top of two buildings and building of an agrivoltaic solar farm, and selling the excess energy produced by solar panels during COVID-19 pandemic to the local power utilities for profit.

The article focuses on people have been producing and drinking beer around the world since ancient times and many beers are produced by large, mainstream brewing companies, but an increasing number are being produced by craft brewers. Topics include the Brewers Association (BA) defines a craft brewer as any small independent brewer producing six million barrels of beer, and the ownership of an alcoholic beverage company that is not itself a craft brewer.

This section offers news briefs about cutting-edge food as of August 2017. Scientists at Massachusetts Institute of Technology in Cambridge, Massachusetts, have developed flat sheets of gelatin or starch to make a type of pasta that instantly springs into predetermined three-dimensional (3D) shapes. Brewery Ballast Point Brewing has developed a craft beer named CleanEscape. Biotherapy Development Research Center Co. is developing melt-resistant ice cream.

The article features the leading flavor trends that consumers in the U.S. will likely seek in 2015 on their quest for healthier options and more authentic food. It cites the popularity of spicy and sweet flavors, the sour, bitter and tangy flavor, and the umami flavor which are all driven by consumers experience with ethnic dishes, specifically Asian cuisine. It also mentions the smoked and oak flavors that originated from the craft alcohol movement and the health benefits of certain flavors.

The article focuses on the rise in demand of fermented food among consumers in the U.S. and states that there is a huge increase in enrollment of student to degree programs related to fermentation at the Oregon State University, as suggested by professor Tom Shellhammer. Topics discussed include need for good food quality management for fermented foods, consumer market trends including greater interest in natural, minimally processed food and healthy products, and popularity of craft beer.

El artículo se centra en la cervecera artesanal Baja Brewing Company, con énfasis en el manejo de su planta, localizada en Cabo San José, Baja California, México. Se presta especial atención al papel de sus fundadores, los empresarios estadounidenses Jordan Gardenhire y Rob Kelly. Los temas discutidos incluyen el desarrollo de restaurante-cervecerías o brewpubs, la exportación de cerveza artesanal y la contribución de Baja Brewing a la comunidad local.

When Kevin Keck, J.J. Pfister's greatgrandson, and his family were weighing That's when serendipity came into play: An old family friend, Mike Noonan, asked Kevin and Brian if they would like to go into the distilling business. Pictured clockwise from top left in the J.J. Pfister tasting Distiller Mike Moore; J.J. Pfister's great-great-grandchildren Keck, Master Distiller, and Chief of Operations Michelle Keck and Kevin and Gail Keck, President and CFO, respectively. [Extracted from the article]

Keywords: ONLINE ONLY; ONLY ONLINE; DIGITAL EDITION EN ONLINE ONLY ONLY ONLINE DIGITAL EDITION 5 5 1 09/13/21 20210906 NES 210906 Constellation Brands has put its Modelo Especial beer brand into creative agency review. It seems likely the company will look beyond its agency roster for Modelo because it has traditionally kept Corona and Modelo at two separate agencies. [Extracted from the article]

However, users may print, download, or email articles for individual use. 4/2/2021 Digital Edition- IFT Sign In- November 2018 https://foodtechnology.ift.org/publication/?m=46537&i=538729&p=1 12/84 4/2/2021 Digital Edition- IFT Sign In- November 2018 https://foodtechnology.ift.org/publication/?m=46537&i=538729&p=1 13/84 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. [Extracted from the article]

We always take a trip for my daughter's birthday, often to Hawaii, but we've also been to Mexico, Japan, Iceland - she's been around. Our Napa excursion concluded at Hill Family Estate's cozy Yountville tasting room; founder Doug Hill poured us his exceptional Carly's Cuvee Chardonnay, which was so good that we bought half a case, along with his Sauvignon Blanc. The housemade Milwaukee Steam Beer did very well, and so did we: I was reminded that Napa is Disneyland for grown-ups, and my daughter finally learned that there's more to wine than rosé - a life lesson to remember. [Extracted from the article]

Dan Allen first experienced the wonders of wine as a bartender in Lexington, Kentucky, where he fell for big-name Bordeaux and Napa Cabernet. Having some varietals that are similar to wines that most people are comfortable with helps keep the wine flowing. The Tasting Panel and The SOMM Journal are proud supporters of SommCon and its Young Leader Summit. [Extracted from the article]

An Illinois-based craft producer was quoted in the report as saying, "We need the OEMs to understand the challenges we face operating in a small space and offer small-scaled automation equipment". "When an OEM is not fulfilling these requirements, or when a machine is ill-suited for the needs of the craft industry, producers are more than willing to seek out other suppliers in order to find a solution. OEMs with an intimate knowledge of the craft beer and spirits industries, as well as a post-sale working relationship with their craft customers, will be best positioned to retain customer loyalty". [Extracted from the article]

4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 21/88 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. [Extracted from the article]

The article reports on the highlights of the Savor beer festival held at the National Building Museum in Washing D.C. on June 1 and 2, 2018. It offers brief overview of the different programs and entertainment offered during the event. It also mentions the different wine companies that have participated in the event to showcase their different offerings.

The article discusses the efficacy of fungicide strategy to the production of Maris Otter barley. Topics mentioned include the importance of belt and braces approach to control plant disease, the use of starter fertiliser to improve the appearance of the crops and the risk of an elongated internode in the crops.

The article reviews the Two Hats, a new line of fruit-flavored light beers from the MillerCoors.

The article explores the rise of a niche market for analytical chemistry because of a surge in craft beers in the U.S. in 2016. As the number of craft breweries increased, chemists and biologists helped brewers to make craft beer taste better. Beer makers Budweiser and Ninkasi Brewing Co. have employed chemists to produce flavors for them and for other companies.

The article discusses the opportunities offered by China for British beer and arable growers in terms of exports and business. Topics discussed include efforts of former British prime minister David Cameron to establish business in China along with impact of EU referendum, growing demand for craft beer, weetabix and potatoes; and opportunities for British growers in terms of malting barley, milling wheat and potato seeds.

The article reports on the Craft Beverage Lawyers Guild created at the 2016 Craft Brewers Conference in Philadelphia by a group of lawyers who represent beermakers that includes GrayRobinson, McDermott Will & Emergy, and Paddock and Stone.

The article presents advertising industry news briefs as of June 2016 including flat growth of craft beer with the top 12 growing by 1%, the recall of Jeep units after the death of actor Anton Yelchin pinned by his Grand Cherokee, and the introduction of KFC products including the Extra Crispy Colonel.

The article focuses on several trends influencing the global beer market that manufacturers can consider to tap into when developing new products as discussed by Kevin Baker, senior consultant- alcoholic beverages at research firm Canadean. The trends include the rise of craft beer in a number of different markets, consumers becoming accustomed to drinking products like soft drinks that are sweet, and the way that zero-calorie beers are transforming to appeal to wider audiences.

The article focuses on the increasing demand for hops production in North Carolina triggered by the thriving of local craft beer industry. Topics discussed include the challenge of growing hops in the region due to climate, the hops varieties Cascade and Centennial used for craft beer, and the alpha varieties used by traditional pilsners. The percentage of aroma varieties and alpha varieties produced in the U.S. as well as the sampling of hops for its alpha and beta acids are also mentioned.

The article reports that the growth in the craft beer market in Great Britain provides opportunities for malting barley growers, with demand for niche varieties such as Maris Otter growing year-on-year as of 2015. Topics include the increased production of two-row winter barley since 2010, growth in the export market with about 35 percent of Maris Otter malt being exported each year, and the superior taste of beer made from Maris Otter leading to its considerable premium to other varieties.

The article discusses an article published in a 2005 issue on beer and the beer industry, noting it correctly forecast increased drinking of liquor but failed to see the role of craft beers in the beer industry.

The article reports on the increase of volume and sales of the U.S. craft beer market in 2012 by 15% and 17%, respectively.

The article examines how brewers are spending less resources advertising subpremium beers in favor of more expensive products and brands. The advertising of low-end beers such as Natural Light, Busch Light, and Miller High Life are compared to more expensive campaigns for products such as Bud Light Platinum from Anheuser-Busch InBev and Redd's Apple Ale from MillerCoors. Consumer preferences and willingness to try more craft beers, cocktails, and malt beverages are also discussed.

The article reports on the increase in retail sales of Craft beer by 15% and raise in volume by 13% from 2010 to 2011.