We will be present at IBD Convetion Africa 2015 which takes place in Maputo, Mozambique. Visit us in Stand 15.
The Institute of Brewing and Distilling
The Institute of Brewing and Distilling started as the Laboratory Club in London in 1886. It held regular meetings, at which brewing scientists discussed burning questions of the day, and soon began publishing papers based on their discussions. It is interesting to note that among the first subjects were “Wastefulness in Brewing”, “Brewing Calculations” and “Yeast Deterioration”; these subjects are still being discussed today.
The name was changed to “The Institute of Brewing, London”. Regional groups started meetings in parts of England other than London, laying the foundation for the present seven UK sections, and in 1904 they amalgamated to form “The Institute of Brewing” as we know it today. In 1953 the first overseas Section was formed, the Australian Section. This became the Australian and New Zealand Section in 1967, and expanded further to become the Asia Pacific Section in 1991. A Canadian group started meetings in 1967, and this became the core of the International Section, which was formed in 1991.
In Africa, a Central and Southern African Section was formed in 1982, with 60 members, and in 1997 the section expanded to become the Africa Section, membership is now 500. At the beginning of 2001, the IBG (International Brewers Guild) and the IOB (Institute of Brewing) amalgamated to form the IGB – The Institute & Guild of Brewing.
The stated purpose of the IBD is “the advancement of education of benefit to the public or a section of the public, specifically in the sciences of brewing, fermentation and distillation.” The word”sciences” needs to be interpreted broadly, and the Institute concerns itself with both scientific and technical matters to do with the brewing and packaging of fermented beverages. This includes general management aspects as appropriate.
Which beverages? The key to this is brewing. The main concern of the Institute is products that involve a brewing process – clear beer in all its forms, sorghum beer and whisky. The Institute is also concerned with vinegar and wine making, although these are not areas from which many members are currently drawn. Their science and technology is relevant, however, to fermentation. Nevertheless the Institute is always receptive to developments from other industries. For example, scientific research in the wine industry may help to shed light on aspects of beer fermentation.
From the above it can be concluded that the activities of the Institute are of interest not only to brewing staff, but also to packaging, engineering and quality staff. It serves both individual members and the industry, including Allied Traders. It also maintains strong links with academic institutions in the field. There is a role to play in imparting technical and scientific knowledge to non-technical people.
The Institute has its headquarters in London, however it’s coverage is worldwide. In addition to various Sections within the United Kingdom, three important and growing sections (Asia and Pacific, Africa and International) serve the interests of members of the Brewing Industry throughout the world. It is certainly the leading body of its kind in the English speaking world and the membership shows that it also has a strong support amongst those whose mother tongue is not English. Communication in other languages is under consideration as appropriate.