Tag Archives: Sensory

Malt Flavor: Why the Craft Industry Gives a Chit

This year at CBC, Cassie Poirier, Briess Technical Service Rep, joined Lindsay Barr of New Belgium Brewing Co. and Andrea Stanley of Valley Malt to give a presentation on “Malt Flavor: Why the Craft Industry Gives a Chit.” Over the last three years, these ladies have been working together … [More]

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Hot Steep Training with New Glarus

 

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]

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Defining wort colors: red malts vs. black malts

In late 2015, Dan Bies co-wrote an article with Cassie Liscomb, and More]

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BYO Boot Camp, February 24th, 2017: Advanced Extract Course

Mark your calendars, and get signed up now!  I’ll be teaching a course at BYO Boot Camp on Advanced Extract Brewing in Santa Rosa, … [More]

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Upcoming events and presentations you won’t want to miss

Midwest Craft Brewers Conference
Sensory Evaluation of Specialty Malts
Presented by: Penny Pickart
August 2, 2016 from 8:30 AM – 10:00 AM  in Ballroom A-C

 

When it comes to choosing the best specialty malt for your brewing recipe, flavor contribution is one of the most … [More]

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