Category Archives: Technical & QC

Defining wort colors: red malts vs. black malts

In late 2015, Dan Bies co-wrote an article with Cassie Liscomb, and More]

Posted in Technical & QC | Tagged , , , , , , | | View Comments

Exploring flavor development in barley varieties

It’s a very exciting time for malt in the brewing industry. There is growing interest and increased research on malt. This year alone, the Brewers Association (BA) is donating $328K in grants to 12 barley and malt programs across 10 states, including North Carolina, Nebraska, Vermont and … [More]

Posted in Technical & QC | Tagged , , , , , , , , , | | View Comments

Toll malt your local grains with Briess

“Local” is synonymously used with craft beer. When you think craft beer you think local and when you think drinking local . . . you get the picture. And you want to include local ingredients when you are brewing for your community. If you are making a Kentucky Bourbon, you would like to use … [More]

| Tagged , , , , , , , , , , , | | View Comments

Single Variety Malt: What’s the buzz all about?

Choosing barley varieties for malting is no simple task. In fact, each kind of malt at Briess uses a specific variety of barley that is optimal for that style of malt. This is because barley varieties behave differently in each step of the malting process. Additionally, certain varieties may have… [More]

| Tagged , , , , , | | View Comments

Download the NEW Extracts and Adjuncts Typical Analysis Flyer

Have you ever wanted to compare two extracts typical analysis side-by-side? Or are you curious about what the flavor difference is between two extracts? Our new, easy-to-use, two-page flyer lists all the standard Briess liquid and dry extracts with their typical analysis and short descriptions … [More]

| Tagged , , , , , , , , , | | View Comments
  • Blog Contributors

  • Subscribe to Blog

    *
    *
    *
    * Are you a:
    *
    *
    Fields with an asterisk(*) are required
  • Stay Connected