The SIBA Technical Helpline provides 20 minutes free technical advice from an expert at Campden BRI. It offers advice on a range of subjects including: technical and scientific aspects of brewing; compliance with legislation on food and feed safety; flavours in raw materials, in-process or final products and microbial aspects of brewing.
Benefits of the Helpline
The key benefits to SIBA members are:
- the service is free to SIBA members
- your enquiry is confidential
- your query will be dealt with by an expert in that topic; Campden BRI is a
world renowned centre of excellence for the brewing industry
- we will assure a speedy response to your problem
How to Use the Helpline
Via the SIBA Website:
You can send an email via the SIBA website using the links below. Your enquiry will be automatically sent to an expert in that topic and you will receive a reply by E-mail.
Initially, members will receive 20 minutes of free on-line advice, with an option to continue on a paid-for basis if required.
By email:
You can email directly to: d.fordyce@bri-advantage.com
By Post:
To: David Fordyce
Head of Membership Services
Campden BRI
Centenary Hall
Coopers Hill Road
Nutfield
Surrey RH1 4HY
By Phone:
Please phone David Fordyce on 01737 824205
Click the heading to submit your query:
SIBA TECHNICAL HELPLINE – FEQUENTLY ASKED QUESTIONS
The SIBA technical Helpline enables SIBA members to contact Campden BRI and get 20 minutes free advice from a technical expert.
We have experts in brewery processes, beer tasting, microbiology, analysis, HACCP and other disciplines to help you. The Helpline has already received a wide range of technical enquiries.
About a fifth of all enquiries are concerned with problems in the brewhouse. These include problems with liquor treatment, adjustment of pH and aeration / oxygenation of wort. A further 11% of enquiries were problems with fermentation; typically these were about yeast management, storage and repitching.
The most enquiries (23%) were about beer in cask or bottle. This included problems with finings, haze, gas content and washing of containers.
Another area of concern was HACCP (17% of enquiries) – many were from brewers who are under pressure from retailers or local authorities to implement HACCP. For these we were able to give guidance on a generic HACCP plan. Related enquiries (6%) were about compliance with supermarket requirements (such as implementing SALSA or an equivalent scheme).
Problems with effluent accounted for just 6% of enquiries but these tended to be quite urgent since they involved high levels of COD or treatment of effluent.
Other areas of concern were flavour issues and compliance with animal feed requirements.
In each case we were able to provide answers by phone or E-mail.
If you require technical help or advice then you can contact us via:
- E-mail (sibahelp@bri-advantage.com)
- phone (David Fordyce on 01737 824205)
- post (David Fordyce, Head of Membership Services, Campden BRI, Centenary Hall, Coopers Hill Road, Nutfield, Surrey,RH1 4HY).
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