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ingredients

Breakdown of a Malt COA – Bucket Analysis Approach

In this seminar, experienced maltsters and brewers thoroughly explain each of the malt certificate of analysis (COA) specifications and a how a maltster or brewer may be able to control them within their processes. Following the breakdown of the COA, …Read More

quality

The Effect of Malt Quality and the Malting Process on Beer Flavor Stability

Key staling compounds in beer, e.g., ketones and aldehydes, initiate from precursors and enzymes present in malt. Staling mechanisms include lipoxygenase (LOX) mediated oxidation of unsaturated fatty acids, aldehydes originating from process thermal load, and Strecker degradation of amino acids. …Read More

ingredients

No Barley, No Beer: Understanding the U.S. Barley and Malt Supply Chain

Without barley, there is no beer! Get to know the growers of your U.S. malting barley, hailing from North Dakota, Idaho, and Montana. This interactive panel discussion will cover national and regional production trends, reasons for the decline in barley …Read More

ingredients

From Terroir to Technique: Understanding the Impact of Craft Malt in Beer

At the 2014 Craft Brewers Conference in Denver, five craft maltsters introduced brewers to the concept of using craft malt to express their craft and connect to a locale. Five years and over 60 new craft malthouses later, brewers are …Read More

quality

Malt Flavor: Why the Craft Industry Gives a Chit

In 2015, the ASBC Sensory Subcommittee identified a major gap in raw materials research: no standardized method of malt sensory analysis. A small team, led by Cassie Poirier from Briess, pioneered a project to develop one. Since its advent and …Read More

Displaying results 1-10 of 34