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This issue is brought to you by Atlas Copco
For the July/August 2016 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue, along with photo coverage of the BA Hill Climb and SAVOR in June.
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Some of the best sour beers in the world are created by master blenders instead of master brewers. And yet you can’t take some classes and suddenly become an expert blender.
In a conventional brewing process, brewers throw away most of the goodness in hops—not because they want to, but because there seems to be no alternative.
How can a brew system be modified in order to produce as much beer as possible without an increase in square footage or time? A case study of one brewery’s capacity increase.
Even the most iconoclastic personality is often significantly influenced by someone else, and in Michael Jackson’s case, that “grey eminence” was beer sommelier Ben Vinken.
Brewers often fall silent when asked for advice on blending, not so much because they aren’t willing to share ideas, but because it’s so difficult to get started.
Brewpubs must have a diverse list of high quality beers on tap to satisfy fans, but those same fans are less tolerant than ever of beer that isn’t at its peak freshness or has flaws.
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