Brews, Paws & Service Laws: Navigating Colorado’s Service Animal Laws
Do you know the ins and outs of Service Animal rights in Colorado? Dive deep into the world of service animals and be sure to check out the handy downloadable 1-pager at the bottom to have on hand at your establishment! By: Conner Eversole, Esq. The Americans With Disabilities Act of 1990 (“ADA”) defines a […]
Let’s Talk Nerdy: Malt Sieve Analysis
By: Jose Quinones, Head Wrench at 6 & 40 Brewery & Taproom in Lakewood, Colorado Are you ready to talk nerdy? We’re about to dive into how malt sieve analysis helps maximize mill efficiency, so hang on tight. When was the last time you adjusted the gaps on your malt roller mill? What data are […]
The Space Where Beer and Food Meet: Food and Beer Pairing Best Practices
Written by Charles McManus – Head Brewer, Phantom Canyon Brewing Co. Tasting new beers and discovering novel combinations of flavor with different foods is always fun, why not combine the two? As the great Russell Scherer once said “Beer is food.” But how do we pair beer with food? Let us discuss how we can […]
VDK & Warm Dry Hops…a love story
Let’s dive in to the science of dry hop additions at primary fermentation temperatures or “warm dry hopping” and how it produces something known as “dry hop creep”. Christopher O’Connor – Director of Quality & Technical Brewing @ Sleeping Giant Brewing Company BACKGROUND Introduction: One of the nice things about working for a contract brewery […]
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
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
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 […]
