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]
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]
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]
