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]
Have you taken a peek at your COA recently? COA stands for certificate of analysis and it tells you interesting chemical and physical properties about the product you are purchasing. If you haven’t checked recently, it’s understandable, many of the terms on the COA may seem to have nothing … [More]
Just as Rick Redd, Regional Manager of the Briess Wyoming Barley Operations, predicted, by mid-March the growers were in the fields prepping the ground and planting seeds before the end of April. February snowfall had set the planting season back by about three weeks, but this has not disrupted… [More]
