Chartered Institute of Brewers and Distillers

Library

Using S.pombe active dried yeast to produce fermentation forward rums in the Jamaican tradition - Alex Moriarty

Whisky at a Crossroads: The Case for High Ester Whisky and the Methods for Its Production - Brett Steigerwaldt

Crafting Next Gen Distilling Yeast for Flavor, Yield, and Process Robustness - Bailey Carignan

Programmed Performance: Predictive Modelling and Optimisation of Yeast Rehydration for Enhanced Ethanol Yield in Very High Gravity Fermentations - Madeline Dysart

Novel Instrumental and Sensory Methods for Whisky Colour Specification - Rowan Gibbard

Nordic Oak in Whisky Maturation: Distinct Chemistry and Emerging Opportunities for Flavour Innovation - Kim Moller-Elshoj

Building Better Barley: Expanding the Range of Barley Gene Editing Tools - Shanzay Qamar

Rice Koji has the Potential to Improve Efficiency and Volatile Profiles of Grain Whisky Fermentations - Giulio Loreto Cecioni

Revival of Historic Distiller’s Yeast Strains for Flavor Development in Canadian Whisky - Karen Buzon

Alternative Aging of Cachaça (Brazilian Sugarcane Spirit): Impact of Wood Fragments on Color, Phenolic Content, and Antioxidant Activity - André Alcarde

Process Modelling of Distillation Column Systems – From Simulation to Design Validation - Ben Connolly

Total Carbon Ownership (TCO₂): Balancing Embodied & Operational CO2, and Payback in Process Equipment Decisions - Rebecca Hooper

Visualizing Flavour: Pattern Formation in the Dried Remains of Aged Spirits -Ernie Button

An assessment of malting and distilling potential of heritage barley grown in France - Dr Calum Holmes