BREWING
The best of independent Australian beer recognised at the Indies Beer Awards.
No fall in Scottish road accidents despite tough drink-drive laws Road traf c accident rates in Scotland have increased since new, tougher drink- drive limits were introduced in 2014, a study has shown. Researchers from Glasgow University said early public awareness campaigns had not been maintained. Writing in The Lancet, they said road accident rates in Scotland were now higher than those in England and Wales. Holyrood was able to introduce lower limits on blood-alcohol content (BAC) for drivers in December 2014 after those powers were devolved. The limit became 22 micro- grams of alcohol per 100 millilitres of breath. Previously it was 35, a limit still in force in England and Wales. The researchers - whose study meas- ured rates of all road traf c accidents, not just those which were alcohol-related - said this reduction did not have the intended effect of reducing road traf c accidents (RTAs). They said: “This reduction in the BAC limit for drivers decreased alcohol con- sumption from on-trade alcohol sales (eg, in bars and restaurants) by less than 1%, but did not affect alcohol consumption from off-trade sales (eg, from supermar- kets and convenience stores), which account for approximately three-quarters of total sales.”
Prof Jim Lewsey of Glasgow University’s Institute of Health and Wellbeing, who led the study, said: “Our negative ndings for road traf c accidents are unexpected given that previous evidence generally demonstrates a The Australian brewing community gath- ered in Melbourne to celebrate the best beer in the country at the Independent Beer Awards, affectionately known as ‘The Indies’. Hosted by the Independent Brewers Association, the Indies are an important platform to drive consumer awareness of the quality, excellence and importance of Australian inde- pendent beer, as well as providing an occasion for independent brewers to celebrate the strength of their contri- butions to improving Australia’s beer culture. Over a thousand entries were judged by a respected panel of national and international beer professionals to recognise the best beers and award the Champion Beer Trophy to the most outstanding entry in each class. The Champion Trophy awards winners are: • Champion Australian Indie Beer – Dainton Brewery’s Triple Dry Hopped
Double Red Eye Rye • Champion Independent Large Brewery – Fixation Brewing Company • Champion Independent Small/Medium Brewery – 3 Ravens • Pale Ale – Mismatch Brewing Co. – Pale Ale • Amber Dark Ale – Nail Brewing Co. – Nail Red • Porter Stout – Stomping Ground Brewing Co. – Bunker • Hybrid Beer – Hunter Beer Co. – Slaked Magpie • Lager – Sydney Brewery – Surry Hills Pils • India Pale Ale Modus – Operandi Brewing – Former Tenant Red IPA • European Style Ale – Bright Brewery – Razor Witbier • Session Beer – Sauce Brewing Co. – Piss-Weak Sauce • Strong Beer – Dainton Brewery – Red Eye Rye
• Mixed Culture Beer – Dollar Bill Brewing – Learning to Breathe
reduction in accidents after reducing blood alcohol limits for drivers. “The most plausible explanation of our nding is that the new blood alcohol limit was insuf ciently enforced, publicised, or both.”
News: distilling
University of Kentucky partners with Bourbon industry leaders to map white oak genome
Lexington, KY: Bourbon isn’t bourbon without the mighty white oak. Distillers have been aging bourbon in oak barrels as far back as the Roman Empire. Oak barrels give bourbon its unique cara- mel, vanilla, nutty and toasted avors. Kentucky distillers rely especially on the white oak. But what if disease hits the species? How would industry profession- als protect it? The University of Kentucky (UK) College of Agriculture, Food and Environment is partnering with Maker’s Mark Distillery Inc. in Loretto, Kentucky, and Independent Stave Company to research the DNA of the white oak. “This research is for the greater good of the industry and the entire Eastern forest,” said Seth DeBolt, director of UK’s James B. Beam Institute for Kentucky Spirits. “We’d like to get a reference map for the white oak
genome. We’ve identi ed a tree at the Maker’s Mark Distillery on Star Hill Farm as a gorgeous representative specimen of the species.” This particular tree, known as “46 Tree,” is hundreds of years old. The team is already collecting grafts and acorns from the tree to begin the research. By studying the tree’s DNA, research- ers will be able to identify subtle differences that exist within a species. DeBolt said it’s almost like looking at the white oak as an agricultural crop and identifying key traits of that crop. “The challenge here is to thoroughly understand a species, a really founda- tional, long-lived species that anchors the forest,” he said. “The goal is to answer questions such as: How does it live that long, in a single location? How does it maintain resistance to so many
different diseases?”
Maker’s Mark Distillery and Independent Stave Company stepped in to fund this research that will ensure the production of new oak barrels for use by the entire industry for decades to come. The research team also includes individ- uals from the University of Tennessee, Pennsylvania State University and the US Forest Service. “American white oak is a key ingre- dient in bourbon-making. The color, and much of the avor, of bourbon come from white oak barrels, so it’s critically important that this precious natural resource be managed and preserved for generations to come,” said Rob Samuels, chief distillery of cer for Maker’s Mark Distillery. “At Maker’s Mark, we’re constantly stepping up our own environmental efforts, which
18 ● BREWER AND DISTILLER INTERNATIONAL I november 2019
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