The Hot Steep Method is a standardized wort preparation method that I developed for malt sensory evaluation at Briess Malt & Ingredients Co. in late 2015. In early 2016, the method was validated by the American Society of Brewing Chemists Sensory Technical Subcommittee. By mid 2016, the … [More]
The malt silos at the Couture transload facility in Vermont
Over the past year, I’ve had the chance on two opportunities to visit our friends at Couture … [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]
“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]
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]
