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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.
This talk covers routine measurements, methods and calculations to get the brewer or brewery lab up to speed on important parameters needed for the public and regulatory bodies. Read More
Mitch and his co-presenters offer a summary of hop variety flavor based on dry-hop studies and a study of bitterness as beer goes through brewhouse processes. Read More
Dr. Michael Lewis has trained myriad brewers over the years. He discusses what quality is, why it is important on the brewery and community levels, and how quality can be achieved and communicated to beer drinkers. Read More
This presentation provides training on how to utilize pump curves, understand NPSH, velocities and gpm required for proper cleaning, and more. Read More
We brewers take it for granted that brewing equipment of all types gets passed around from one brewery to another. If only these tanks could talk.
As craft breweries expand and rotate equipment in and out of the brewhouse, a niche of brewery “deconstructors” continues to emerge.
The goal of lautering is to separate the wort from the grain as quickly and efficiently as possible, saving money for the brewer in the form of increased grain yield.
At Stone Brewing Co., we use the UV-spectrophotometer to monitor multiple aspects of the brewing process to ensure we’re producing consistent beer across our many styles.
Establishing checklists based on standard operating procedures can turn all aspects of brewery operation into documented, sequential processes, essential during rapid change.
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