The Coolship: Modern Uses for an Historic Vessel
Originally designed to cool wort, coolships are becoming more prevalent in U.S. craft breweries for more than just spontaneous fermentation. A look at uses and best practices.
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Ask The Brewmasters: Cold Side Operations Forum
This panel discussion of 4 brewing experts will offer observations and answer questions on the subject area of cold side operations. All questions ranging from wort cooling through to the bright beer tank will be considered. This expert team has …Read More
ASBC Lab-in-a-Fishbowl Session 2: Titratable Acidity and pH
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Monitoring of potential hydrogen (pH) at various stages in the brewing process is a critical control …Read More
ASBC Lab-in-a-Fishbowl Session 1: Yeast Cell Counting and Viability Measurement
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale. Yeast health and concentration have a profound …Read More
Alcohol-Free Beer Production: Simple Concepts for Producing Great Low-Alcohol and Alcohol-Free Beers
Every beer lover has to drive a car or operate machinery now and again. And when they do, instead of sugary sodas or tasteless water, alcohol-free beer can be a great choice. Alcohol-free beers (AFB) have a beer flavor and, …Read More
Technical Brewing Issue
For the July/August 2018 The New Brewer, we present our annual Technical Brewing issue, taking a deeper dive into brewing and brewery operations. We also include photos from two important events in Washington, D.C.: the Brewers Association’s hill climb and SAVOR. Read More
This issue is brought to you by Pentair
Yeast Management and Propagation
Yeast propagation and management are essential for a successful and stable fermentation. Learn how to produce the right amount of yeast in a short amount of time with a high vitality and viability. Join VLB Berlin’s Kurt Marshall as he …Read More
ASBC Lab-in-a-Fishbowl, Session 1: Yeast Cell Counting and Viability Measurement
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale; yeast health and concentration have a profound …Read More
Harnessing Brettanomyces for Flavor Development
Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the production of American craft saisons …Read More
When Yeast Attack: The Story of Bell’s and Saccharomyces cerevisiae var. diastaticus
Breweries are constantly fighting against microbial threats. This talk will focus on Saccharomyces cerevisiae var. diastaticus, an over-attenuating yeast. This organism makes use of sugars that are left over after fermentation and can wreak havoc, from out-of-ABV-compliance beer to bottle …Read More
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