Category Archives: Technical & QC

2017 Barley crop in the bins!

The 2017 barley harvest and numbers are in, and we are pleased to report above-average yield in our Wyoming Bighorn Basin and Southern Montana growing areas.  Regional manager for our WY Barley OP’s Rick Redd notes “we have had a phenomenal crop with above-average yields and acceptance … [More]

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Roasting: Where the worlds of coffee and malt collide

Over the past six months, I have enjoyed the unique opportunity to explore the intriguing worlds of malt and coffee roasting. Briess offers the most diverse range of specialty malt products in North America, but one thing we do not offer is roasted coffee beans. Then why, you might ask, would … [More]

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Employee holiday beer reveals a dark surprise

Earlier this month, the Briess Technical Team brewed and bottled a Saison dubbed “Syner’s Saison” for the annual employee holiday beer. Made with Synergy Select Pilsen Malt, this bubbly champagne-like Saison brings fruity and candy-like pleasures to one’s palate. Paired with earthy notes … [More]

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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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