Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
June 19, 2017
The Master Brewers Podcast recently interviewed Briess’ Bob Hansen and Cassie Liscomb to explain the various methods of production of caramel malts, as well as some fast/easy/affordable … [More]
There has been a lot of buzz around Malt Sensory in the brewing industry and it will only continue to grow. As brewers demand more flavor profiles for malt, they are also experiencing malt in new ways to better understand characteristics. In 2014, a white paper entitled More]
Recently I had the opportunity to travel with Penny Pickart to New Glarus Brewing and perform Malt Sensory Training. It was an intimate class with about seven attendees from the brewery’s operations, … [More]
North Dakota
North Dakota growers have had a busy spring and now with the fields sowed, the crop is progressing nicely. Ross Erickson, Briess’ Procurement Specialist in North Dakota, visited Harley Scholl’s farm to capture the current stage of his crop. Below you will see Harley’s crop at … [More]
