SWEDISH BREWING SCIENCE

By the Swedish Cognitive Science Society Editors

Celiac Disease, Beer and Brewing

Celiac disease, also called celiac sprue, is an auto-immune disease in which a reaction to a sequence of amino acids in prolamins, especially gliadin of wheat gluten, causes deformation of absorptive villae of the small intestine. As a result, nutrients are poorly absorbed. Children fail to thrive and, in the adult-onset form of the disease, intense intestinal distress is a characteristic, with...

The Continuous Brewing of Beer

Brewing has been mentioned in history as early as Egyptian times and has continued on to the present day with relatively few changes to the basic recipe. Malted barley is the main ingredient, which, when milled and heated in water to extract its nutrients, provides a nourishing sugarand protein-rich solution named wort (pronounced wert), an ideal medium in which yeast may grow and ferment. In c...

Pure science or policy involvement? Ambiguous boundary-work for Swedish carbon cycle science

In theory, the interaction between the worlds of environmental science and policy may seem straightforward. From a realm outside politics and power, scientists provide relevant knowledge about nature upon which informed policy decisions could be based. However, in reality this linear model tends to be replaced by a much more complex relationship where the distinction between facts and values, k...

Marketing in Brewing and Distilling

 Strategic planning aims to harness a company’s core competencies to capitalise on identified environmental opportunities and minimise or avoid environmental threats.  As marketing managers bridge the gap between company, customers, competitors and channels of distribution, they not only manage their marketing strategies, but also tend to be highly influential in business and corporate strate...