Category Archives: Technical & QC

From Point A to B: Transloading Malt

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]

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Liftoff! Malting in Outer space?

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]

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Flavor creation in the malthouse

“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]

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Past & Present Protein Prowess

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]

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Endosperm Mashing to Improve Your Helles/Pilsner

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]

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