Annual Technical Brewing/Brewery Operations Issue
For the July/August 2017 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue, along with photo coverage of the BA Hill Climb and SAVORSM in June.
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July/August Features
The Coolship: Modern Uses for an Historic Vessel
Originally designed to cool wort, coolships are becoming more prevalent in U.S. craft breweries for more than just spontaneous fermentation. A look at modern uses and best practices.
By Jason Perkins
Beer Testing and Analysis
Brewers who are already routinely testing attributes in their beer should be well positioned to meet new regulatory information requests, including label approval.
By Gary Spedding, Amber Weygandt, Matt Linske, Philip Gennette, Mark Eurich, and Dana Sedin
Expanding Your Quality Program
As the industry grows, so does the subject of field quality. When you look at the steps involved, you can see application both inside and outside the brewery.
By Neil Witte
The Rise of Gluten-Free Beer
In both gluten-free and gluten-reduced beers, brewers see an opportunity to increase the availability of specialized beer to a drinking population that demands it.
By Erika Bolden
Building a Sensory Program
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.
By Nicole Garneau and Lindsay Barr
Improving Brewhouse CIP
Many brewers are discovering that adding hydrogen peroxide to an alkaline cleaning solution can assist in removing protein and calcium deposits in the brewhouse.
By Dana Johnson
Independence Matters: The Craft Brewer Seal
The core objective of the Brewers Association’s independent craft brewer seal is to drive awareness, preference, and sales of beer from small, independent U.S. craft breweries.
By Eric Friedman
This issue also includes all of our informative departments, plus news about the craft brewing community in the Brewery Updates, Distribution News, and Beer Releases sections; and new products and services from the allied trade in our Industry Supplier News section. In our back page interview, we highlight Will Meyers of Cambridge Brewing Company, who won the Russell Schehrer Award for Innovation in Craft Brewing at the 2017 Craft Brewers Conference.
Cheers, and we hope you enjoy this issue of The New Brewer.
- Jill Redding
- Editor-in-Chief
- The New Brewer
