Hop Evaluation Guidelines for Brewers
The Brewers Association Supply Chain Subcommittee shares helpful tips and best practices for evaluating hops at selection.Read More
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Hop Selection Guidelines for Brewers
Learn the objectives, logistics, and things to expect during hop selection, as well as what to do if you cannot select this year.Read More
Remote Hop Selection Guidelines for Brewers
Learn if performing hop selection remotely rather than in person makes sense for you, and know all the do's and don'ts for success.Read More
2025 Long View Outlook on Three Critical Brewing Ingredients
The Supply Chain Subcommittee provides a long view, deep dive into three key ingredients used to produce beer—hops, barley malt, and carbon dioxide (CO2).Read More
Malt Receiving, Storage, and Response Best Practices
Brewer's malt requires specific practices for receiving shipments, storing supplies, and responding to contamination incidents.Read More
Supply Chain Updates
This harvest estimate update includes info on the barley and hop harvests, CO2 shortages, transportation, and cardboard and aluminum prices.Read More
Understanding the Complex World of Can Liners
Understanding the Complex World of Can Liners
Understanding a liner's composition and performing validation and quality checks are key actions to safeguard against corrosion and negative flavor impacts. Learn the basics of the many aspects of can coatings in this playlist.Read More
Contracting for Brewers: Insights and Best Practices
The Brewers Association produced best practice guidance documents for contracting key supply chain materials and ingredients.Read More
Know Before You Buy: Beer Can Specifications
Due to the current shortage, it is more important than ever to understand the specifications and performance of the cans you source. Read More
Understanding and Ensuring CO2 Supply Quality for Brewery Use
As with any beer ingredient, CO2 quality is essential to finished beer quality, contributing to sensory outcomes, beer foam, mouthfeel, and shelf stability. Read More
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