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Displaying results 1-10 of 27
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

best-practices

Hidden Secrets of the New England IPA

Join Dr. John Paul Maye, Technical Director at Hopsteiner, as he shares his amazing research into New England IPAs, a.k.a. Hazy IPAs. He will describe the basic brewing process of this new beer style and explain why these beers are …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

business-model

Sensory for a Song: How to DIY (and Why You Should)

Tailored for small breweries, this talk explores easy ways to empower your brewery team to build a sensory program using tools you already have. Leave with the knowledge and confidence to start now! Read More

production

Session Beer: Brewing for Flavor and Balance

While session beers can be challenging to brew, they present many opportunities to showcase a brewer’s skill as well as the flavorful and refreshing qualities of the beers themselves. A good session beer, whose moderate strength invites more than one …Read More

Displaying results 1-10 of 27