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Power Hour

The Growing Importance of Malt Flavor and Aroma

Today’s malting and brewing industry is more dynamic than ever. As the number of breweries in North America and around the world explodes, so does the range of customer needs for barley malts. Collectively, we understand more about the malting …Read More

Power Hour

Impact of Biofilm on Draught Beer Quality

Biofilm is a community of microbes encased in a matrix that is most often associated with surfaces but also exists as flocs or chunks of floating matter. Biofilm challenges many industries, because once established in a system, it is hard …Read More

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

PCR Testing to Ensure Quality: A Panel Discussion

PCR (polymerase chain reaction) is a valuable analytical tool that can be used to test for spoilage bacteria and wild yeast in the brewery. This technology is more affordable and user-friendly than ever, and can dramatically improve microbiological control and …Read More

Yeast Management and Propagation

Yeast propagation and management are essential for a successful and stable fermentation. Learn how to produce the right amount of yeast in a short amount of time with a high vitality and viability. Join VLB Berlin’s Kurt Marshall as he …Read More

Building a Field Quality Program

In a hyper-competitive marketplace, protecting the quality of your beer is more important than ever. As craft brewers distribute their products farther from their brewery, concerns with post-brewery product quality increase. A panel of field quality managers from breweries representing …Read More

Displaying results 31-40 of 138