The Master Brewers Podcast interviews Bob Hansen and Cassie Liscomb

Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts

Jun 19, 2017

The Master Brewers Podcast recently interviewed Briess’  Bob Hansen and Cassie Liscomb to explain the various methods of production of caramel malts, as well as some fast/easy/affordable … [More]

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Get your Fermentis Distilling Yeast through Briess!

Briess is excited to now be carrying Fermentis’ line of Distillers Dry Yeast to better serve the craft distilling industry and make it easier to get the ingredients to produce great spirits. It was a natural progression when thinking about what else we can offer to our craft distillers and the… [More]

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Four things to catch at Homebrew Con 2017

We are officially less than one week away from the 39th annual AHA National Homebrewers Conference—aka Homebrew Con—which will be hosted in Minneapolis June 15-17, 2017. Here’s what you won’t want to miss:
Beer Blending Tips and Techniques

Saturday, June 17 | 10:15 am – 11:15 … [More]

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Malt Sensory Ambassadors

There has been a lot of buzz around Malt Sensory in the brewing industry and it will only continue to grow. As brewers demand more flavor profiles for malt, they are also experiencing malt in new ways to better understand characteristics. In 2014, a white paper entitled More]

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Banding of the Falcons

On Tuesday, June 6th our 2017 Peregrine Falcon eyases were banded. In honor of the 2017 Briess Retirees, the four eyases have been named:

Schwarz – after Jim Schwarz from the Chilton Malthouse (Retired May 2017 after 45 years of service)

Band … [More]

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