David Quain

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.

[David Quain @davidquain]

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!

[David Quain @davidquain]

@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.

[David Quain @davidquain]

PLeased to see this published. One of 21 chapters - https://t.co/n7RyBL7l2W

[David Quain @davidquain]

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. https://t.co/Vw2VoLYAGv

[David Quain @davidquain]

@staffsbrewery @NigelSommelier https://t.co/NLXp3QjhxZ

[David Quain @davidquain]

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

[David Quain @davidquain]

@NigelSommelier and accordingly enhanced quality!

[David Quain @davidquain]

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

[David Quain @davidquain]

'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 https://t.co/T5BuW6OGiN

[David Quain @davidquain]

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

[Ben Quain @benquain]

Back in the sub-4 hour marathon club baby 🤩💜

[David Quain @davidquain]

Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer | Journal of Agricultural and Food Chemistry. Open access via https://t.co/re901grPwX

[Ben Quain @benquain]

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

[David Quain @davidquain]

@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.

[David Quain @davidquain]

Touching piece about Geoff Mumford in 'Last Word' on Radio 4 last night. Geoff and Bruce Wilkinson founded the Burton Bridge brewery in 1982. https://t.co/3ld5nsBFHm

[David Quain @davidquain]

Excellent open access review on 'The potential for Scotch Malt Whisky flavour diversification by yeast' https://t.co/DRM2PpMXHt

[David Quain @davidquain]

@Will_Hawkes @pelliclemag Very interesting and illuminating article. Her publications between 1942-60 the Journal of the Institute of Brewing can be found here https://t.co/sLdDYZtWF3 The publications on beer spoilage remain relevant today and I regularly reference her papers in my work.

[David Quain @davidquain]

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

[David Quain @davidquain]

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

[VinePair @VinePair]

As non-alcoholic beer becomes more common, questions are surfacing about its safety on draft. https://t.co/tU7qMtY5Qo

[David Quain @davidquain]

'Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties'. Open access via https://t.co/EepmSZq1Qm

[David Quain @davidquain]

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' - https://t.co/26LAIxFSRR