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]
Over the last few weeks’ customers have been seeing the transition from the iconic Briess brown paper bags to a new, strong and tear-resistant laminated, woven polypropylene bag. We are very excited to get these bags in the field for customers to use in their day-to-day routines.
With this … [More]
It seems hard to believe, but another year has almost completely flown by and soon the holiday season will be in full swing. As you plan your upcoming brewing schedules and think about your malt delivery needs, here are some things to keep in mind.
November Holiday Hours
Briess will be … [More]
A while back, I started working at 8th Street Ale Haus in Sheboygan while studying Biochemistry at Lakeland University and really liked the environment. I liked what they were doing there and how they were educating their customers about the components that made up the beer they drank. It was … [More]