Category Archives: Technical & QC

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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Malt and sour beers

The making of sour beer is beautiful and rewarding. Many brewers, blenders and breweries have dedicated lifetimes to this noble endeavor. The following few paragraphs are some nuggets to get you thinking about a few malt aspects when delving into sour beer production.

For the most part, the … [More]

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Bushels of fun at the lab!

Have you taken a peek at your COA recently? COA stands for certificate of analysis and it tells you interesting chemical and physical properties about the product you are purchasing.  If you haven’t checked recently, it’s understandable, many of the terms on the COA may seem to have nothing … [More]

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