Category Archives: Technical & QC

Tech Services = Science & Solutions (a Conversation with Bob Hansen)

From the pilot brewery to the lab, Briess is committed to using our resources to help develop lasting solutions for our customers. There are many ways we do this and you are always top of mind. To help communicate ways we strive to strengthen our relationships with all of you, I wanted to have a… [More]

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Blonde RoastOat™ Malt Flavor

Blonde RoastOat™ Malt

If you visited the Briess Booth at the Craft Brewers Conference in Denver, Colorado, then you already know we have officially launched our Blonde RoastOat™ Malt. You may have experienced the captivating chew of its roasted kernels and the delicious drink of its … [More]

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The Hot Steep Method: Step-by-Step Instructions

The Hot Steep Method is a standardized wort preparation method that I developed for malt sensory evaluation at Briess Malt & Ingredients Co. in late 2015. In early 2016, the method was validated by the American Society of Brewing Chemists Sensory Technical Subcommittee. By mid 2016, the … [More]

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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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