Category Archives: Technical & QC

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]

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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]

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UPDATE: Strong and tear-resistant laminated, woven polypropylene bags

Over the last few weeks’ customers have been seeing the transition from the iconic Briess brown paper bags to a new, strong and tear-resistant laminated, woven polypropylene bag. We are very excited to get these bags in the field for customers to use in their day-to-day routines.

With this … [More]

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Into the wild: foraging wild Wisconsin yeast

A while back, I started working at 8th Street Ale Haus in Sheboygan while studying Biochemistry at Lakeland University and really liked the environment. I liked what they were doing there and how they were educating their customers about the components that made up the beer they drank. It was … [More]

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ASBC approves two methods developed by Briess Technical Team

Please extend a thank you to these two women for their dedication and pushing the boundaries in brewing industry science. I am incredibly proud of the work Betsy Roberts and Cassie Liscomb have done to create these affordable and valuable methods and the years of work they have put in to get … [More]

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