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Quality

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AnalysisLabMicrobiologySensoryFood Safety

Ambassador & Trainers Subcommittee

Breweries should strive to improve their processes and expand the scope of their quality program as production increases. The best quality programs have robust preventive maintenance plans. Scheduled maintenance will result in higher quality processes and reduced down-time. Maintenance will also help prevent some potential food safety hazards.

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Displaying results 71-80 of 225
quality
  1. Seminar

Yeast Storage Solutions: Theory and Practice

CBC Online 2020Speaker(s): Matt Couch

Methods have been developed for potentially storing yeast for longer periods, which have been investigated by the team at Lazarus Brewing Company. Results of these investigations are shared and discussed in this presentation, as well as the theory behind storage …Read More

Understanding and Ensuring CO2 Supply Quality for Brewery Use Understanding and Ensuring CO2 Supply Quality for Brewery Use 1200x628

Understanding and Ensuring CO2 Supply Quality for Brewery Use

As with any beer ingredient, CO2 quality is essential to finished beer quality, contributing to sensory outcomes, beer foam, mouthfeel, and shelf stability. 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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JFtnb17 MaltFlavor 600x400
The New Brewer: Local Brewing Issue

Evaluating Malt Flavor: The Hot Steep Method

Cassie Liscomb

The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.

JAtnb17 Sensory 600x400
The New Brewer: Technical Brewing Issue

Building a Sensory Program

Nicole Garneau and Lindsay Barr

Objectively measuring quality is a three-legged stool with microbiology, chemistry, and sensory forming the platform. Of the three, sensory can be the most approachable.

quality
  1. Seminar

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

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): Pattie Aron, PhD, Xiang Yin

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

quality
  1. Seminar

Small-Scale Yeast Management

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): Dr. Laura Burns, Matthew Couch

The best employee you will ever hire is yeast. However, keeping yeast content, happy, and working at its peak is a challenge for small brewers who usually utilize multiple yeast strains over intermittent periods. Matt Couch from Lazarus Brewing Company …Read More

Displaying results 71-80 of 225