Learned a bit about barrel-aging and environmental issues and factors relating to packaging, today.. Both very important to our future plans but I don’t think the course will go into any more depth about the former, so I’ll need to focus on it after I get through the mid-course assignments relating to filtration, pasteurisation and sedimentation.

Currently (virtually) attending a guest lecture by Dr. Daniel Kerruish, group microbiologist at Diageo, on pasteurisation. He is suggesting that pasteurisation for small craft breweries is very much ‘a cherry on top’ and due to the volume of hops used and relative high ABV of craft beers, so long as hygiene practices are properly maintained then pasteurisation isn’t really required.

First lecture of new semester today, up to 2.5 hours long.. Not sure how likely it will be that I can watch and work every Monday afternoon but we’ll see.