Facebook pixel Ingredients Archives - Brewers Association
Skip to content

Ready to run for a board seat? Self-nominations are open through August 17.

  1. Resource Hub

Ingredients

Sub-categories:
CO2BarleyHopsMaltWaterYeast

Online Courses

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.

Filter Results
Displaying results 1-10 of 23

Rice Lagers: Tips from World Beer Cup Award Winners

Rice Lagers: Tips from World Beer Cup Award Winners

Don't call it a comeback. Rice lagers have been around for centuries. Craft brewers are finding ways to innovate with this adjunct—with great results.Read More

Link to author biography
Technical Brewing Projects Director

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, Arkansas. 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, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members' brewery operations.

See Chuck Skypeck's Articles

Save on Your Water Bill with Smart Wastewater Deductions Water running from spigot in brewery

Save on Your Water Bill with Smart Wastewater Deductions

Breweries pay for both incoming water and wastewater treatment — and the latter often costs more. Brewers can negotiate deductions for water that never reaches the drain (evaporation, spent grain, finished beer), saving thousands annually.Read More

Link to author biography
Technical Brewing Projects Director

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, Arkansas. 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, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members' brewery operations.

See Chuck Skypeck's Articles

Squeezing More Value from Your Mash Tun Squeezing-More-Value-from-Your-Mash-Tun

Squeezing More Value from Your Mash Tun

A 10% increase in extract efficiency could mean one less bag of malt per batch. Here's how to establish a baseline, track your savings, and start reducing ingredient costs today.Read More

Link to author biography
Technical Brewing Projects Director

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, Arkansas. 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, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members' brewery operations.

See Chuck Skypeck's Articles

Understanding and Ensuring CO2 Supply Quality for Brewery Use Understanding and Ensuring CO2 Supply Quality for Brewery Use 1200x628

Understanding and Ensuring CO2 Supply Quality for Brewery Use

As with any beer ingredient, CO2 quality is essential to finished beer quality, contributing to sensory outcomes, beer foam, mouthfeel, and shelf stability. Read More

Link to author biography
Brewers Association

The Supply Chain Subcommittee is concerned with the ingredients and materials that are used to brew and package craft beers. By monitoring hop and barley harvest, interacting with growers and examining packaging supplies, and monitoring glass and can markets, the Supply Chain Subcommittee works to ensure a stable marketplace and provide educational resources to the brewing community on best practices for sourcing and selecting ingredients and packaging materials to suit their beers.

See Supply Chain Subcommittee's Articles

Restarting Yeast After a Prolonged Shutdown reopening yeast

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

Link to author biography
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.

See Quality Subcommittee's Articles

Hop Resources hops slider

Hop Resources

The following links for hop resources include hop acreage, hop production and other statistical reports. Reports Hop Growers of America Annual Statistical Reports – An annual HGA report detailing past year hop production by state, acreage, pounds and varieties. USDA Hop Reports Videos and …Read More

Brewery Traceability: Why, What, and How to Get Started quality traceability hero

Brewery Traceability: Why, What, and How to Get Started

Having a robust tracking program established within the brewery will make any recall process much easier and safer for future beer lovers!Read More

Link to author biography
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.

See Quality Subcommittee's Articles

Here’s How Traditional Brewing Processes Keep Beer Safe To Drink food safety in brewed beers

Here’s How Traditional Brewing Processes Keep Beer Safe To Drink

Every brewer should leverage these five things to keep beer safe from food borne pathogens, and you're probably already doing them!Read More

Link to author biography
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.

See Quality Subcommittee's Articles
Displaying results 1-10 of 23