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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.
In 2016, the Brewers Association provided $280,000 in competitive grant support for 13 barley- and hop-related research projects. Several of these researchers will present their findings during the Craft Brewers Conference. Learn about cutting-edge discoveries that will benefit your business …Read More
Craft brewers need malting barley varieties with lower overall protein and enzyme content, and that contribute acceptable, positive flavors to finished beer. Finding such varieties in the current suite of public U.S. offerings remains a challenge in the absence of …Read More
From farm to kettle, best practices programs provide a framework to ensure consistent standards and traceability to deliver reliable, premium quality hops to brewers. Excellent third-party audited programs are available to growers in the Pacific Northwest, but expansion of hop …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
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. This session will be comprised of an overview and demonstration of traditional microbiological plating techniques (e.g. …Read More
In the ever-growing craft brewing world, quality is on everyone’s mind. This seminar will focus on the basics of a lab and quality program for start-up breweries. Learn how to start the journey to quality beer with the right tools …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.
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?
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