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Then and Now: Thoughts from 45+ Years in the Brewing Industry​

The brewing industry is a very different place compared to what it was when the author entered it in 1978, not least the radical shift away from extensive fundamental research to a time of increased company rivalries and competition. Fundamental opinions have changed as well, exemplified by the latter-day acceptance, even demand, for turbid products. The author addresses a wide range of areas in which he has been personally involved over this time frame and highlights how the industry remains possessed by conflicting opinions, belief sets, and imperatives. 

Keywords: brewing research, cell walls, dimethyl sulfide, enzymes, flavor, flavored alcoholic beverages, flavor stability, foam, genetic modification, haze, health impacts, lager, low-alcohol beers, maturation, vicinal diketones, wort clarity