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

The New Brewer

On the Kveik Trail: The Yeast That’s Disrupting the Brewing World

Stan Hieronymus

Lars Marius Garshol has been central to understanding that the kveik yeast may ultimately be more disruptive to brewing than something like brut IPA.

Association News

Brewers Association Funded Public Hop Program Research Published

A BA-funded team of public hop program scientists have published an article on the "Influence of Nitrogen Fertility Practices on Hop Cone Quality." BA members have access to the full article for a limited time. Read More

Technical Brewing Projects Manager

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, Ark. 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, information technology and supply chain subcommittees, as well as the keg repatriation working group, to encourage and facilitate best practices in all phases of Brewers Association members’ brewery operations.

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The New Brewer

Evaluating Malt Flavor: The Hot Steep Method

Cassie Liscomb

The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.

The New Brewer

Barley Breeding: A New Focus for Beer Diversity

Horst Dornbusch

Brewers can now choose among at least 200 readily available hop varieties. In the malt department, however, it is rare for a brewer to disclose the malt varieties on the label.

The New Brewer

2017 World Barley and Hops Harvest

Ann George, Thomas Raiser, Walter König, Michael Brophy, and Bart Watson

A comprehensive look at the 2018 hops and barley harvests. The U.S. again the top-producing country for hops, while U.S. barley acreage faced further declines.

The New Brewer

Beyond the Numbers: Small Hop Farms have Big Local Impact

Stan Hieronymus

Small hop farms outside the Pacific Northwest harvest a tiny portion of the hops sold worldwide, but their influence within the craft industry is significant.

The New Brewer

No Barley, No Beer: U.S. Malting Barley Acreage on Decline

Dale Thorenson

The U.S. planted a record low 2.5 million acres of barley in 2017, a far cry from the 19-million-acre peak in 1942. The decline in acreage can be traced to many factors.

The New Brewer

2017 Hop Usage Survey

Dick Cantwell

The 10th annual Brewers Association survey provides a look at the top 10 hop varieties, 10 hard-to-get varieties, and a by-the-numbers snapshot of hop usage by craft brewers.

Displaying results 1-10 of 128