This seminar will discuss the challenges and opportunities of brewing with alternative and alternatively modified grains. Today’s haze craze has brewers experimenting with a variety of grains and grain products, such as raw, floured, flaked, torrefied, and malted wheat and …Read More
Brewing both traditional Saccharomyces-driven (aka clean) beer and wild, mixed culture, or spontaneous (aka sour) beer in the same facility can be a daunting task. We’ve all heard the stories of rampant cross-contamination or unintentional sours at other breweries. We’ve …Read More
The topic of cannabis becomes more popular every year as additional states legalize its use, either medically or recreationally. Many brewers have wondered about the possibilities of using hemp or marijuana in a brew.In this seminar we will cover the …Read More
Brewers often shy away from fruit in clean (non-funky) beers. Fruit can be a major flavor component of beer and open an entirely new creative path. However, certain steps must be taken to ensure positive flavor and aroma attributes, as …Read More
Having a robust tracking program established within the brewery will make any recall process much easier and safer for future beer lovers!Read More
Download this cheat sheet on detecting and managing acetaldehyde by the Brewers Association Quality Subcommittee.Read More
These three questions are essential in understanding your level of risk to brewery water quality and supply.Read More
Craft brewers are starting to experiment more with alternative yeasts such as Lachancea thermotolerans, which produces a soft lactic tartness without harsh acidity.
Adding CBD to beers can provide a more flavorful experience due to flavor-active hemp terpenes, providing an aroma of cannabis to complement the flavors and aromas of the beer.
The USDA-NASS has released their annual report on hop acres planted, which shows hop acreage up 4% in 2021. We provide some context.Read More