You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
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.
Presented in association with VLB. Different types of fermentation and the use of different yeast strains influence the character and taste of beer by the production of various fermentation by-products. In this seminar, Burghard Meyer covers options for how to …Read More
Unlike other brewery equipment, brewers yeast does not come with an operator’s manual. This talk will cover the essentials of yeast management, including feeding, pitching, cropping and storage of your yeast. Selecting and renewing your yeast as well as handling …Read More
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.
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.
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.
Some things remain unchanged. Cascade’s reign in the top spot of the BA Hop Usage Survey stretches on, but there’s a newcomer in the top 10.
A multi-institutional group of researchers, farmers, maltsters, and brewers is slowly piecing together the links in a supply chain to develop new, flavorful malt varieties.
Calcium and magnesium play important roles in brewing water, but are typical recommendations for brewing water treatment appropriate for all brews?
For many craft brewers, the only method of adding yeast to wort is by cone-to-cone pitching. But this simple method can result in highly variable fermentations.
For the November/December 2014 The New Brewer, we present our Raw Materials issue. For this issue, we review the 2014 world hops and barley harvests; discuss new hop varieties; present the BA Hop Usage Survey results; and examine barley and malt from the Southern Hemisphere. Read More
This issue is brought to you by FILTEC
Resource Hub