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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.
During every beer fermentation, a countless array of flavor byproducts is produced. Most of these compounds add to the character and complexity of the beer, but some can be considered off-flavors. One of these offenders is the buttered popcorn quality …Read More
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
In response to the rapidly growing craft beer industry in Michigan, farmers throughout the state are bringing malting barley back into their crop rotation to supply the growing demand for locally sourced ingredients. High quality grain with the potential to …Read More
In this Power Hour, BA Supply Chain Specialist Chris Swersey provides an update on the current hop industry and craft brewing market.Read More
In a conventional brewing process, brewers throw away most of the goodness in hops—not because they want to, but because there seems to be no alternative.
Demand for new aromas and flavors is obvious, along with interest in locally grown hops, and simply something with a new name for brewers to use in their latest IPA.
Cascade is still king among craft brewers, and the pack of top 10 desired hop varieties is unsurprisingly led by the proprietary peloton of Citra, Amarillo, Mosaic, and Simcoe.
As every brewer knows, malt is a natural and perishable product. How can brewers preserve malt quality as much as possible and thus extend its shelf life?
A comprehensive look at the 2016 hops and barley harvests. The U.S. is now the top-producing country for hops, while U.S. barley acreage faced a sharp decline.
In 2014, the Brewers Association identified several mismatches and/or disconnects between craft brewer present and future needs and the U.S. grown barley malt supply and markets in the document Malting Barley Characteristics for Craft Brewers. Some of the gaps have …Read More
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