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]
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]
On Thursday, April 20th at 7:30 PM Wisconsin PBS will air their latest episode of Wisconsin Foodie, featuring Central Waters Brewing Co. and Briess. In late 2016, we had the pleasure of … [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]
I am pleased to announce the following promotions for two of our team members, Ken Foether and Vince Coonce.
Ken Foether has been promoted to Plant Manager of the Chilton Malthouse.
Vince Coonce has been promoted to R&D Manager/Malting.
Congratulations to Ken and Vince! Thank you … [More]
