PCR Testing in Your 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 […]
Implementing the Scientific Method in your Brewery: Part 1
Written by: Robert Meehan Ph.D., Head Brewer, Living the Dream Brewing Introduction: Science. It can be an overwhelming topic, but it can also be the most powerful tool in your brewery. I argue even more important than your brewing equipment itself. You don’t need years of training or an advanced degree to utilize the scientific […]
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 […]
Quality Defined for Draft Beer
After a long brew day, in the tap room of your favorite local brewery, a plot is being hatched. Brewers with beers in hand, bandy ideas back and forth. A direction starts to take shape. The resulting beer will be epic: full of flavor, drinkability, novelty, excitement and passion. Ingredients are ordered. Maybe rare barrels […]
How to Read a Malt Certificate of Analysis
Cy Bevenger, Timnath Beerwerks, Timnath, CO Mike Myers, Root Shoot Malting, Loveland, CO Chris Schooley, Troubadour Maltings, Fort Collins, CO Malt has been called by many the soul of beer. For the finished goodness in your glass, malt provides flavor, aroma, body, and color. It also provides several things critically intrinsic to the brewing process. […]
4 Ways to Foil the Aluminum Shortage
Written by Saxco Plan ahead. Just like you plan to stock the fridge with your ‘go-to’ Pilsner, things will go much smoother if you plan ahead for your can needs. Saxco can help a brewery forecast, secure inventory, and make sure it has what is needed — when needed. Navigating the can disruption is a […]
CSU Student Posters – Spring 2020 Compilation
Each semester fermentation students at CSU prepare and present a research project. You can find the Spring 2020 poster presentations here: CSU Student Posters – Spring 2020 Compilation Research topics include: Detection of Brettanomyces vs Saccharomyces with Oculyze BB 2.0 Liberation of Glycosidically-Bound Aromatics in Hops by “Rapidase Revelation” Difference Testing on Hot Steep Malt […]
Gluten-free in the Brewery – What, Why, and How?
Written by Alan Windhausen, Head Brewer, Holidaily Brewing Co. Background With the rise of ‘lifestyle beers’ and hard seltzers, as well as an increasing awareness of food allergies and intolerances, gluten in beer is coming under increased scrutiny. This article will briefly address the labeling and production requirements of serious concern, not only for the brewer […]
Lallemand Sourvisiae – Saccharomyces solution for sour beer production
Written by: Tim Matthews, Oskar Blues Brewery Many strategies have been used to create a sour profile in beer in craft breweries in recent memory. Kettle souring with Lactic Acid Bacteria is one strategy that has produced great beers with unique lactic acid profiles that vary from brew to brew. A critical bottleneck when using […]
