Without a doubt, April is one of the busiest months for brewing and distilling events. The ADI Annual Craft Spirits Conference & Vendor Expo as well as the Craft Brewers Conference are just around the corner.
The ADI’s Conference is in Baltimore this year, April 3-6, and we’re sampling … [More]
“Local” is synonymously used with craft beer. When you think craft beer you think local and when you think drinking local . . . you get the picture. And you want to include local ingredients when you are brewing for your community. If you are making a Kentucky Bourbon, you would like to use … [More]
Posted in Distilling, Ordering & Shipping, Technical & QC
| Tagged craft beer, ingredients, kentucky rye, local, local grains, Michigan Wheat, Mike Scanzello, New York Barley, Toll malt, Toll processing, Wisconsin barley, Wisconsin malt
When the day’s spike above 60°, we can’t wait to get outside and start yard work and landscaping. This also goes for our growers in Wyoming and Montana. Each year is slightly different, but for Wyoming barley growers field preparation and spring planting begins mid-to-late March and wraps up in… [More]
The BA recently released its annual “Year-End Review of the Beer Category and Craft Segments” for 2016, presented by IRI. While the boom of craft beer may have slowed down from double-digit growth, there are still many positive insights we can build upon. Here are a few interesting takeaways… [More]
On February 2, CBS interviewed Briess Division Manager (DM), Dan Burick, in Austin, Texas, on Austin’s growing beer tourism. Dan is the DM for the Brew Mountain region, which includes: Wyoming, Utah, Colorado, Nebraska, Kansas, Arizona, New Mexico, Oklahoma and Texas. Austin brings a vibrant … [More]