Category Archives: Technical & QC

On the road with the Briess Technical Team

As a Briess Division Manager, much of my time is spent visiting the various breweries and distilleries in my territory. For most of these visits, I’m on my own. On occasion, I’m joined on the road by one of my colleagues from the Briess Technical Team. I always enjoy these trips. We have … [More]

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Craft Maltsters unite in Asheville, North Carolina

The first Craft Malt Conference of the Craft Maltsters Guild was held February 3-4th in Asheville, North Carolina. Industry support proved excellent, with the sold-out event drawing attendance from the full range of the malting … [More]

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Kilned vs. Roasted – Same Color, Different Outcome

A few years ago I gave presentations at the CBC and AHA conventions, the basis of those lectures was around the Briess kilned Aromatic 20º L and Briess roasted Caramel 20º L malts to… [More]

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2017 Barley crop in the bins!

The 2017 barley harvest and numbers are in, and we are pleased to report above-average yield in our Wyoming Bighorn Basin and Southern Montana growing areas.  Regional manager for our WY Barley OP’s Rick Redd notes “we have had a phenomenal crop with above-average yields and acceptance … [More]

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Roasting: Where the worlds of coffee and malt collide

Over the past six months, I have enjoyed the unique opportunity to explore the intriguing worlds of malt and coffee roasting. Briess offers the most diverse range of specialty malt products in North America, but one thing we do not offer is roasted coffee beans. Then why, you might ask, would … [More]

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