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Brewhouse

Brewhouse operations range from mashing, to lautering, to boiling, and all are important to making great beer. The resources in this section will help brewers in every step of the brewing process.

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Displaying results 1-10 of 101
production
  1. Seminar

Brewery Burns: Causes and Avoidance

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Matt Stinchfield

Each year brewers are burned by wort boilovers, contact with steam, or exposure to corrosive chemicals. Burn injuries can be traumatic and require months of recovery. Understand the causes and learn the best methods of burn prevention with testimonials from …Read More

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Squeezing More Value from Your Mash Tun Squeezing-More-Value-from-Your-Mash-Tun

Squeezing More Value from Your Mash Tun

A 10% increase in extract efficiency could mean one less bag of malt per batch. Here's how to establish a baseline, track your savings, and start reducing ingredient costs today.Read More

Link to author biography
Technical Brewing Projects Director

Chuck joined the Brewers Association staff in 2013 after a long career as a craft brewer. He opened Tennessee’s first brewpub, Boscos, in 1992. As an owner and director of brewery operations for Boscos Brewing Company, he opened additional brewpubs in Memphis, Nashville, and Little Rock, Arkansas. In 2007, Chuck opened and operated Ghost River Brewing in Memphis. He has served as chair of the Association of Brewers Board of Advisors, chair of the Association of Brewers Board of Directors, and was a member of the first Board of Directors for the Brewers Association. In his capacity as technical brewing projects manager, Chuck works with the Technical Committee and the safety, sustainability, quality, draught beer quality, engineering, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members' brewery operations.

See Chuck Skypeck's Articles

How To Manage Off Flavors in Beer: Hop Smoke Taint Pilsner glass with beer next to words

How To Manage Off Flavors in Beer: Hop Smoke Taint

Download this cheat sheet on detecting and managing hop smoke taint by the Brewers Association Quality Subcommittee.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles
How To Manage Off Flavors in Beer: Hop Smoke Taint
Webinar

BA Collab Hour | Aussie Hop Report Presented by HPA & HAAS

Sponsored by Hop Products Australia & John I. Haas

Webinar

Aussie hops are big, bold and fruity with a low cost of use relative to impact in beer, and nobody knows more about their flavor potential than the team at Hop Products Australia (HPA) and their US distribution partner John I. Haas (HAAS). The teams led a discussion about this year’s harvest results, the resurgence of Galaxy®, and the integration of descriptive sensory into their blending process for more consistent performance in beer. HPA and HAAS teams also answered attendees questions live as the hop experts from down under!Read More

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production
  1. Seminar

Integrating Used and New Equipment in Brewery Design

Craft Brewers Conference 2025Indianapolis, IndianaSpeaker(s): Mike Gerhart, Andy Joynt, Tim Wolf

Big Grove’s case study demonstrates integrating used and new brewing equipment effectively through strategic planning, modernization, and engineering to build a cohesive, sustainable production system.Read More

production
  1. Seminar

The Ins and Outs of Contract Brewing

Craft Brewers Conference 2025Indianapolis, IndianaSpeaker(s): Alisa Bowens-Mercado, Brian Faivre, Phil Markowski, Matthew Osterman

Contract brewing offers startups and scaling breweries a low-cost, flexible path to market, but requires careful partner selection and clear agreements.Read More

Brewhouse Efficiency Calculator: Don’t Leave Money in the Mash Tun brewer at brew kettle

Brewhouse Efficiency Calculator: Don’t Leave Money in the Mash Tun

By tracking brewhouse efficiency with this simple calculator, brewers can ensure you're not leaving any money in your mash tuns.Read More

Link to author biography
Brewers Association

The Brewers Association Technical Brewing Projects Team has over 50 years of craft beer industry experience and works alongside the Technical Committee to promote access to raw materials; support research and advances in sustainability, education, technology, and raw materials; foster a commitment to holistic safety, quality, and operational excellence; support the well-being and a sense of belonging of the people of the craft brewing community; and promote sustainable operational practices that enhance environmental stewardship. The team comprises Chuck Skypeck, Technical Brewing Projects Director; Katie Fromuth, Technical Brewing Projects Manager; and Adriana Terrón, Technical Brewing Projects Administrative Specialist.

See Technical Team's Articles

How To Manage Off Flavors in Beer: Metallic metallic icon with pilsner beer

How To Manage Off Flavors in Beer: Metallic

Metallic off-flavors in beer arise from metal ions that can come from several sources, including brewery equipment and some raw materials.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles
Displaying results 1-10 of 101