Ingredients Archives | Brewers Association
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Ingredients

Sub-categories:
BarleyHopsMaltWaterYeast

Forum Subcommittee

We all know the basic ingredients in brewing beer: barley, hops, water, and yeast. Learn all about these ingredients, including where and how to get them, what equipment to use to store and handle them in your brewery, and how to maintain and analyze their quality to make the best beer possible.

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Industry Updates

Hop Grower Codes

The Brewers Association encourages brewers to develop stronger relationships with their hop growers. Understanding hop grower codes is just one component.Read More

Legal Insights

FDA Publishes Final Rule on Gluten-Free Claims for Fermented Foods

The FDA recently finalized regulations governing gluten-free claims for fermented and hydrolyzed foods, including beer.Read More

General Counsel

Marc Sorini, General Counsel for the Brewers Association, is a beer lover and homebrewer who has served as a counsel for small and independent craft brewers for more than two decades.

Marc holds a Juris Doctor degree from Georgetown University Law Center and when he’s not contemplating beverage alcohol law, he's homebrewing with his adult kids.

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The New Brewer: Technical Brewing / Brewery Operations

Hop Creep

Arnbjørn Stokholm and Thomas H. Shellhammer

Recent scientific studies suggest that hops contain enzymes that biochemically modify beer carbohydrates during dry hopping, giving rise to a secondary fermentation.

Educational Publications

Engineering White Paper: Yeast Handling Systems

This white paper is an overview of yeast handling systems, including how to design the optimal environment by which yeast is propagated, stored and pitched.Read More

Brewers Association

The Engineering Subcommittee works to facilitate the production and dissemination of guidance materials and industry standards for members to use in designing, constructing, and operating their breweries.

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  1. Seminar

Kveik Yeast: From Farmhouse Obscurity to Craft Darling

CBC Online 2020 Lars Marius Garshol

In western Norway, farmhouse brewers do not buy yeast. Instead, they inherit it from their parents or grandparents, or simply get it from their neighbors. The yeast is repitched from batch to batch, seemingly endlessly. This is how brewers all …Read More

Industry Updates

Restarting Yeast After a Prolonged Shutdown

As brewers restart brewing operations after prolonged shutdown, one of the first considerations will be procuring pitchable quantities of viable yeast. Read More

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.

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  1. Seminar

Efficient Hop Flavor

CBC Online 2020 Phil Chou

In a world of ever-increasing competition, brewers are seeking more efficient and environmentally friendly ways to produce flavorful beer. Hop pellets have been the traditional means by which brewers have imparted bitterness, taste, and aroma during the beer production. However, …Read More

Displaying results 1-10 of 158