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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.
As craft brewers worldwide seek new experimental pathways to creative expression, they are finding the study and practice of other traditional fermented beverages an enlightening pursuit. Kjetil Jikiun, Will Meyers and Todd Bellomy have professional experience in sake brewing as …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
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
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
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
The author of IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale discusses the stylistic revisions in IPA over 250 years, comparing and contrasting recipes, ingredients used and brewing techniques in various periods. Read More
Establishing checklists based on standard operating procedures can turn all aspects of brewery operation into documented, sequential processes, essential during rapid change.
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.
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.
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