Tag Archives: Steeping

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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Brew crew from Central Waters tours Briess facilities

On Friday, May 19, we had the honor of hosting the staff of Central Waters Brewing Company (Amherst, WI). With the recent release of the Wisconsin Foodies partner episode of Briess and Central Waters, employees from Briess had the chance to take a field trip to Central Waters for the Premiere … [More]

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Behind the Barley – An Inside Look at Malthouse 6 – Part Two

(Continued from Part 1 – Inside Look at the Briess Manitowoc Operation – The Grain Elevator)

After the tour group had explored all the stories of the grain elevator and the cleaning and grading process, we … [More]

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Part II: Seventy-five steps to steeping

Welcome to the second in a series on The Briess Malthouses, which we refer to by location—the Chilton Malthouse and Waterloo Malthouse. Part I offered a short history about the Chilton Malthouse. If you missed it, check it out More]

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