Implementing the Scientific Method in your Brewery: Part 2

If we knew what it was we were doing, it would not be called research, would it?

By Robert Meehan Ph.D., Head Brewer at Living the Dream Brewing Introduction: In part one of this series, you were introduced to the steps of the Scientific Method. Science, however, is an ever complex and fickle endeavor. The ability to control and repeat your processes will mean your conclusions have more validity and your actions […]

PCR Testing in Your Brewery

PCR testing in a brewery

Cover your eyes, we’re about to get super nerdy up in here. PCR Testing in Your Brewery By Eric Larkin, Owner and Head Brewer at Cohesion Brewing Co. and John Giarratano, Owner Inland Island Yeast Labs Polymerase Chain Reaction or PCR is a technique for amplifying a particular gene of interest millions or billions of […]

The Art and Science of Hazy Beer

The Art and Science of Hazy Beer By Dr. Laura Burns, Director of Research & Development at Omega Yeast Labs Hazy IPAs have been around for a little over a decade, and the same goes for Omega Yeast Labs which opened in 2013. Craft beer was ignited by the haze craze, and inherently so was […]

VDK & Warm Dry Hops…a love story

VDK and Warm Dry Hopping

Christopher O’Connor – Director of Quality & Technical Brewing @ Sleeping Giant Brewing Company Introduction: One of the nice things about working for a contract brewery is that I get to see dozens of ways that people like to make beer. It’s like walking through an art gallery featuring dozens of painters. They all use […]

Brewing Boots

Brewing boots

For the long-term health of a brewer, either for yourself or for your employees, brewing boots are a top concern. This blog article will examine a few considerations that may impact your decision on boot style and features, and give a few recommendations for boots from CBG members. These recommendations have not been solicited for […]

Let’s Talk Carbonation

Pressure and temperature chart for beer carbonation

First a bit about myself and the production facility I work in as I have found the size of the facility will dictate how and when you will add CO2.  I have been working in a small brewery since the mid 2000’s only ever used a carbonation stone and the classic Zahm & Nagel for […]

The Basics of Kettle Souring

kettle sour plating image

To produce sour beers in a cost-effective and scalable way, brewers are increasingly turning to ‘Kettle Souring’. This is particularly true as canned sour beers gain a foothold in the market (beginning with early adopters like Anderson Valley’s Gose in California and DESTIHL’s Wild Sour Series in Illinois, but now abundant enough in Colorado to […]

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