Category Archives: Technical & QC

Bushels of fun at the lab!

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]

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Spring is in the air and seeds are in the ground

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]

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Malt storage solutions – what configurations works best for you?

Notice to all small brewers:  When it comes to organizing your brewery’s malt storage, plan for success. 
One of the most common situations I run into is the lack of palleted malt storage space. Larger, more established breweries have figured this out, but … [More]

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Malt Flavor: Why the Craft Industry Gives a Chit

This year at CBC, Cassie Poirier, Briess Technical Service Rep, joined Lindsay Barr of New Belgium Brewing Co. and Andrea Stanley of Valley Malt to give a presentation on “Malt Flavor: Why the Craft Industry Gives a Chit.” Over the last three years, these ladies have been working together … [More]

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9-5 grind

Milling grain is an often-overlooked aspect of brewing and distilling. The goal of milling is to ensure that all the starch stored in the kernel is readily accessible to enzymes for conversion to sugar during the mashing process.

To some that means grinding the grain into a flour and … [More]

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