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Ingredients

Sub-categories:
CO2BarleyHopsMaltWaterYeast

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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.

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Raw Materials Issue

In our November/December Raw Materials issue, we are pleased to present even more expanded content, with the debut of our Technical Brewing column spearheaded by Brewers Association technical brewing projects coordinator Chuck Skypeck. We also take a look at the U.S. and worldwide hops and barley harvests. Read More

This issue is brought to you by National Honey Board

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The New Brewer: Raw Materials Issue

2014 World Barley and Hops Harvest

Ann George, Scott Heisel, Michael Brophy, Horst Dornbusch, Georg Drexler & Walter Konig

A comprehensive look at the 2014 hops and barley harvests, broken out into regions. First up: how shifting demand for hop varieties has led to replanting in the U.S.

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The New Brewer: Raw Materials Issue

Barley and Malt from a Southern Hemisphere Perspective

Horst Dornbusch

In the geography of malt and barley, Chile is usually not the first country that comes to mind. But in a normal year, some 75 percent of the Chilean harvest is of malting quality.

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The New Brewer: Raw Materials Issue

Groundbreaking

Stan Hieronymus

More new varieties are on the way, including plenty from other hop growing countries and some from parts of the U.S. where farmers only recently began growing hops.

Displaying results 211-220 of 249