Quality Archives

Displaying results 21-30 of 221

Lessons from the Field: Protecting Beer Freshness

Collab Hour November 17, 2022 Speaker(s): Tom Flores, Phil Leinhart, Tim Lozen, Dr. Alastair Pringle

In this BA Collab Hour panel, we discuss beer freshness as it relates to dissolved oxygen (DO) in all production areas: brewhouse, cellar, and packaging.Read More

Contract Brewing: Production Best Practices

October 25, 2022

The Quality Subcommittee created a playlist of resources to highlight technical brewing aspects to consider when navigating contract brewing.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.

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.

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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 Manager

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.

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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.

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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

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.

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.