Category Archives: The Briess Beat

Meet the growers behind the ads

If you flip to page 62 in the latest issue of The New Brewer, you may notice a new and refreshing look to Briess. We felt like it was time to dive deeper and introduce you to the people behind the malt. Briess works with a network of over 300 barley growers located in America’s premium barley… [More]

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Six benefits of made in the USA malt

Briess is proud to be American grown and American made malted barley. And as the American craft beer and spirits industries grow, so does the consumers’ demand for flavor and quality. This makes where brewers get their raw ingredients more important than ever. Having a domestic, readily … [More]

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Congratulations Vince and Ken

I am pleased to announce the following promotions for two of our team members, Ken Foether and Vince Coonce.

Ken Foether has been promoted to Plant Manager of the Chilton Malthouse.

Vince Coonce has been promoted to R&D Manager/Malting.

Congratulations to Ken and Vince! Thank you … [More]

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The Perfect Love Affair: Chocolate and Beer

The elements of beer illuminate a multitude of flavors and aromas that all crash together in perfect harmony. Who’s familiar with the terms “orthonasal” and “retronasal?” Well, I don’t think it’s a common term used in everyday vocabulary, but in the beer industry, it’s what… [More]

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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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