Quality Archives

Displaying results 11-20 of 209

How to Prevent Injury in Bars and Taprooms

October 19, 2022

Educate your team to be aware of the safety risks and precautions when cleaning beer lines with these training resources.Read More

Written By Draught Beer Quality Subcommittee , Brewers Association

Brewers Association

The Draught Beer Quality Subcommittee's mission is to improve the quality of draught beer dispensed to customers. They seek to preserve the great flavor and aroma of beer created by the brewer, and to deliver it to the consumer at retail. Great beer must be handled conscientiously to arrive in the glass in perfect condition.

CO2 in brewery with beer in glass 1200x628 1

Navigating CO2 Supply Shortages

August 30, 2022

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

Written By Katie Fromuth , Technical Brewing Projects Coordinator

Technical Brewing Projects Coordinator

Katie Fromuth is the Technical Brewing Projects Coordinator for the Brewers Association. Prior to this role she held the position of Quality Lab Director in the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her bachelor's degree in environmental health (2012) and master's in horticulture with a concentration in agricultural chemistry (2022). She received 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. She currently sits on the ASBC Technical Committee and served on the Rocky Mountain District Master Brewers Association of the Americas board for seven years. She's passionate about communicating the science and art of brewing and fermentation to spark in others a curiosity and joy towards this fantastic world of fermentation.

women cheersing beer glasses in vibrant taproom 1200x628 1

Engagement with Beer

August 16, 2022

Tips for engaging customers in a meaningful sensory experience with your beers through staff training, events, and knowledge sharing.Read More

Written By Taprooms Committee , Brewers Association

Brewers Association

The Taprooms Committee's main objective is to foster the sharing of resources and ideas between taproom class breweries. As taproom brewery revenue is generated mainly from onsite sales, the committee’s job is to create resources that help breweries find ways to get customers to come to the taproom, stay a while, and keep coming back.

beautiful nonalcoholic pale ale with collar of foam 1200x630 1

Non-Alcohol Beer: A Review and Key Considerations

This document provides a brief overview of the different key considerations brewers must address when producing non-alcohol beer. Read More

Brewing with Hemp

Ross Koenigs

The five primary aroma buckets that best describe “dank” include woody, herbal, floral, stinky, and fruity. Every strain of cannabis has these aromas in varying amounts.

Beer Stability & Freshness

John Rehm

Too often, brewers talk about stability issues as something to react to rather than prevent. Careful consideration in all facets of the brewing process provides a better road map.

How To Manage Off Flavors in Beer: Phenolic

Download this cheat sheet on detecting and managing phenolic off flavors by the Brewers Association Quality Subcommittee.Read More

Written By Quality Subcommittee , Brewers Association

Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.