July/August 2014

Technical Brewing Issue

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.

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About The New Brewer

Cover Story

Technical Brewing Issue

Flavor Impact

A multi-institutional group of researchers, farmers, maltsters, and brewers is slowly piecing together the links in a supply chain to develop new, flavorful malt varieties.

Technical Brewing Issue

Featured Stories

Lichtenhainer

Horst Dornbusch

This pale, top-fermented, unfiltered, effervescent, fairly low-alcohol, mildly tart, and slightly smoky wheat beer was all the rage in the city of Jena in 1800s Germany.

Improving Shelf Life

Matthew Couch

As brewers reach into new markets, optimizing brewhouse performance and focusing on key indicators ensures greater shelf life stability without sacrificing time or capital.

Calcium and Magnesium in Brewing Water

Martin Brungard

Calcium and magnesium play important roles in brewing water, but are typical recommendations for brewing water treatment appropriate for all brews?

Taking Control of Cone-to-Cone Yeast Pitches

Dan Strevey

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.

About The New Brewer