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]
Hello Bozeman, Montana!
The Craft Maltsters Guild held their second annual Craft Malt Conference in Bozeman, Montana this past weekend (February 2-3, 2019). Approximately 175 … [More]
Please extend a thank you to these two women for their dedication and pushing the boundaries in brewing industry science. I am incredibly proud of the work Betsy Roberts and Cassie Liscomb have done to create these affordable and valuable methods and the years of work they have put in to get … [More]
Are you going to be at HOMEBREW CON 2016?! If so, join Bob Hansen in Room 307-308 on Friday, June 9th from 3:15 pm to 4:15 to discuss a practical approach … [More]
Our December blog, “Training Your Malt Senses,” generated many requests from brewers and homebrewers to explain how we prepare wort for malt sensory analysis. In this blog, we will discuss several malt sensory … [More]
