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 […]
Kveik Yeast
Written by Matthew Peetz (Propagate Lab) and Dr. Ethan Tsai. While we obviously recommend checking out the recorded webinar that we provided for the CBG Summit, it’s understandable that the sound of our voices might bother some people. For that, we apologize for Ethan’s terrible delivery and countenance. Readers should consider this a companion piece […]
KEGS – BEST PRACTICES (PART 2 OF 3)
For Inspection, Handling, Washing, Filling, Maintenance and Repair Written for the Colorado Brewers Guild by Jon Graber, Micro Matic Packaging Division Kegs are a robust and durable package; therefore their inspection for safety and integrity as containers for quality draft beer is often neglected. It’s common for kegs to have suffered damage or years of […]
KEGS – BEST PRACTICES (part 1 of 3)
For Inspection, Handling, Washing, Filling, Maintenance and Repair Written for the Colorado Brewers Guild by Jon Graber, Micro Matic Packaging Division Kegs are a robust and durable package; therefore their inspection for safety and integrity as containers for quality draft beer is often neglected. It’s common for kegs to have suffered damage or years of […]
VDK & Warm Dry Hops…a love story
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 […]
