For the July/August 2014 The New Brewer, we present our Technical Brewing issue. For this issue, we take a look at brewing-related topics such as barley varieties, water chemistry, yeast pitching, and improving shelf life.
For many craft brewers, the only method of adding yeast to wort is by cone-to-cone pitching. But this simple method can result in highly variable fermentations.
A Note From the Editor
Jill Redding, Editor-in-Chief
This issue also includes our usual informative departments, plus brewery-generated news about the craft brewing community in the Brewery Updates and Beer Releases sections; and new products and services from allied trade in Industry Supplier News. In our back-page interview, we highlight Jeremy Cowan, founder of Shmaltz Brewing.
Cheers, and we hope you enjoy this issue of The New Brewer.