Category Archives: Technical & QC

Malting and brewing naked…oats.

Disclaimer: All malting and brewing were performed in full clothing.

Over a year ago, I began working on a sprouting project for a customer using naked oats. While working with this ingredient, I thought it would be a great opportunity to evaluate its performance as a brewing material. … [More]

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Effects of specialty malts on the visual perception of beer and foam

Join Dan Bies at the Master Brewers Conference
The Annual Master Brewers Conference brings an array of technical experts from across the brewing and affiliated industries. Briess is proud to be a part of this conference year after year through our Technical Team presenting posters and seminars on… [More]

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The Master Brewers Podcast interviews Bob Hansen and Cassie Liscomb

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

June 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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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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Hot Steep Training with New Glarus

 

Recently I had the opportunity to travel with Penny Pickart to New Glarus Brewing and perform Malt Sensory Training.  It was an intimate class with about seven attendees from the brewery’s operations, … [More]

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