“It is curious how little is known on the subject of malt, not only by the general public, but by those who make, sell or use it”. – H. Stopes, Malt & Malting, 1885.
In late 2017, I read the above quote, and was struck by the truth and relevance of it, even today – 133 years after … [More]
I find myself in Orlando, Florida this week for a 2-day seminar and have run across something I never thought possible in my 25+ years in the brewing industry—someone wants to brew beer in space. Though this sounds like a crazy craft brewer idea conceived over a couple of pints with friends … [More]
Protein has a love hate relationship with brewers. We love the work they do for us, but getting them to leave can be a nuisance! Protein is the generic word for a string of amino acids (amino acids are the physical building blocks for all … [More]
If you are reading this blog you’re likely familiar with the process of making beer and, more specifically, mashing where crushed malt is soaked in hot water to liberate sugars and various other flavored substance to create delicious beer. In many traditional brewing techniques, it is common … [More]
The making of sour beer is beautiful and rewarding. Many brewers, blenders and breweries have dedicated lifetimes to this noble endeavor. The following few paragraphs are some nuggets to get you thinking about a few malt aspects when delving into sour beer production.
For the most part, the … [More]
