David Quain
@davidquain
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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
Joined November 2010
Delighted to see the third paper with @Alex_Jevons94 published. Open access/early view via https://t.co/WqSNWD9egB Took a while to pull together but worth it!
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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.
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'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
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Delighted for you - running the Berlin marathon at 3 hours 49 minutes is amazing.
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Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer | Journal of Agricultural and Food Chemistry. Open access via
pubs.acs.org
The removal of husks before the mashing process, also known as the Kubessa method, is an established brewing practice often positively associated with smoothness and better flavor-stability of beer....
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It’s me, hi 👋🏼 Marathon Major #4 post-cancer in Berlin next weekend. Anyone want to fund Tokyo for #5?
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! https://t.co/TC1DoANxaM
#LetsTalkLymphoma
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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
Matthew Bannister on a campaigner, a producer, a countess and a brewer.
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Excellent open access review on 'The potential for Scotch Malt Whisky flavour diversification by yeast'
academic.oup.com
Research into Scotch Whisky production highlights the critical role of unconventional yeast for its production, important factor for the diversification of
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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 https://t.co/zKClxFhbwA
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My elder daughter has long ‘had a way’ with cards. This is the latest.
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As non-alcoholic beer becomes more common, questions are surfacing about its safety on draft.
vinepair.com
If you’re like most drinkers, you’re likely starting to see a lot more non-alcoholic beer around. Last fall, The Wall Street Journal reported a jump of 32 percent in sales of non-alcoholic beer from...
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'Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties'. Open access via
nature.com
Scientific Reports - Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties
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A couple of excellent, open access reviews on hops from JIB. 'The Role of Hops in Brewing' - https://t.co/UnWdDq4eWQ and 'Humulus lupulus – a story that begs to be told' -
onlinelibrary.wiley.com
The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine...
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'Provocation: prolonged maturation of beer is of unproven benefit' by Charlie Bamforth published in the Journal of the Institute of Brewing in 2023 has been downloaded 1100 times. If you've missed it see
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Interview: Scientific Journal Nature…My pivot from grain scientist to slave-trade historian
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Maximising dextrin formation (and improving palate fullness) in alcohol free beer and lowering the gushing potential of beer with proteinases. Two new open access papers in the Journal of the Institute of Brewing - read/download via https://t.co/zKClxFhJm8
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'Metagenomic sequencing and reconstruction of 82 microbial genomes from barley seed communities' - open access via
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'Short communications' - either research or review - are coming to the Journal of the Institute of Brewing. Ideal for neat, small, rounded pieces of work. Usual rules apply, but < 2000 words in the text, up to 20 references and four Figures/Tables. See
cibd.org.uk
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New issue out of the Journal of the Institute of Brewing - https://t.co/kzHBVjh7nt - open access to 'pasteurisation/storage & lager aroma', 'optimisation of yeast ascospores', '2,4,6-trichloroanisole in neutral spirit/whisky' and 'tracking VOCs during gin distillation'. @IBDHQ
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