TNB JA New Barley Varieties
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

tnbja14 flavor impact

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

tnb14 lichtenhainer
The New Brewer: Technical Brewing Issue

Lichtenhainer

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.

tnbja14 improve shelf life
The New Brewer: Technical Brewing Issue

Improving Shelf Life

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

tnbja14 calcium
The New Brewer: Technical Brewing Issue

Calcium and Magnesium in Brewing Water

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

tnbja14 cone to cone yeast
The New Brewer: Technical Brewing Issue

Taking Control of Cone-to-Cone Yeast Pitches

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.

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