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Ingredients

Sub-categories:
BarleyHopsMaltWaterYeast

Forum Subcommittee

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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Displaying results 41-50 of 286

2022 Year-End Supply Chain Updates sept supply chain update hero

2022 Year-End Supply Chain Updates

The Brewers Association Supply Chain Subcommittee shares 2022 year-end industry updates on brewing supply chain issues and activities.Read More

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Brewers Association

The Supply Chain Subcommittee is concerned with the ingredients and materials that are used to brew and package craft beers. By monitoring hop and barley harvest, interacting with growers and examining packaging supplies, and monitoring glass and can markets, the Supply Chain Subcommittee works to ensure a stable marketplace and provide educational resources to the brewing community on best practices for sourcing and selecting ingredients and packaging materials to suit their beers.

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The New Brewer Regenerative Barley
The New Brewer: Raw Materials Issue

Regenerative Barley

Susan Welch

Regenerative agricultural practices such as reduced tilling, cover cropping, and enhanced water management can remove significant amounts of CO2 from the atmosphere.

The New Brewer German Hops and Barley Inovations
The New Brewer: Raw Materials Issue

Bred for a Harsh New World

Thomas Kraus-Weyermann, Walter König & Horst Dornbusch

New hop and barley varieties must be able to cope with greater temperature extremes, less precipitation, less fertilizer, and fewer phytosanitary measures.

The New Brewer New Hop Varieties
The New Brewer: Raw Materials Issue

New Hop Varieties

Stan Hieronymus

Breeding clearly is one way for the industry to reduce its carbon footprint, even if line items are added to the checklist for what makes a “good” hop.

The New Brewer World Barley and Hop Harvests
The New Brewer: Raw Materials Issue

2022 World Barley and Hops Harvests

Maggie Elliot, Thomas Raiser, Bart Watson, Horst Dornbuch & Walter König

A comprehensive look at the 2022 hops and barley harvests. Hop acreage declined slightly in the U.S., while the European harvest was the worst in decades.

Dry Hopping Hazards and Control Strategies pouring hops x

Dry Hopping Hazards and Control Strategies

Read this resource from the Safety Subcommittee to understand the hazards of dry hopping and simple strategies to control risk.Read More

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Brewers Association

The Safety Subcommittee increases safety awareness of Brewers Association members with the goals of minimizing risk and preventing harm to people, products, and facilities.

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mobile playlist icon Navigating CO2 Supply Shortages CO2 in brewery with beer in glass 1200x628 1

Navigating CO2 Supply Shortages

This playlist consolidates resources on carbon dioxide supply, alternatives, quality, and safety to help members navigate supply challenges.Read More

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Technical Brewing Projects Manager

Katie Fromuth is the Technical Brewing Projects Manager for the Brewers Association. Prior to this role she held the position of Quality Lab Director with the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her Bachelors of Science in Environmental Health (2012) and Masters of Science in Horticulture concentrating in agricultural chemistry (2022) studying the impacts of package type on beer chemical stability. She holds a General Certificate in Brewing from the Institute of Brewing and Distilling, completed the Advanced Class in Craft Malt Production, and served as an instructor for the American Society of Brewing Chemists (ASBC) Deep Dive into Quality course. From her love of this industry she’s been involved with both the ASBC Technical Committee and Master Brewers Association of the Americas Rocky Mountain District board for almost a decade. She's passionate about communicating the science and art of brewing and fermentation to spark in others curiosity and joy towards the fantastic world of fermentation.

See Katie Fromuth's Articles
Displaying results 41-50 of 286
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