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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.
For the November/December 2018 The New Brewer, we present our annual Raw Materials issue, focusing on the 2018 barley and hop harvests in the U.S. and beyond. The U.S. is once again the world’s top producer of hops, and the U.S. barley crop bounced back from a disappointing 2017. Read More
This issue is brought to you by Yakima Chief Hops
Learn about the research being done on malt flavor, the new methods to evaluate it, and the challenges facing malting barley farmers today.Read More
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
PCR (polymerase chain reaction) is a valuable analytical tool that can be used to test for spoilage bacteria and wild yeast in the brewery. This technology is more affordable and user-friendly than ever, and can dramatically improve microbiological control and …Read More
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
In 2015, the ASBC Sensory Subcommittee identified a major gap in raw materials research: no standardized method of malt sensory analysis. A small team, led by Cassie Poirier from Briess, pioneered a project to develop one. Since its advent and …Read More
Over the past four years, beer brewed from reclaimed water has started conversations about the reusable nature of all water. Craft brewers, homebrewers, and wastewater utilities will discuss water reuse in brewing. Read More
Learn how popular hop cultivars respond to late vs. dry-hopping; how hop quality and dry-hopping rate impact aroma intensity; and why unintended bitterness, refermentation, and diacetyl can occur. Read More
A panel discussion on hop contracts, over and under contracting, the return of the spot market, and dollar cost averaging your hops Read More
Brewers have seen reduced filtration losses along with IBU retention by substituting dry-hopping pellets with pure steam-distilled hop oils. More beer means more revenue per batch. Read More
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