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]
Blog Categories
Tag Archives: Wort
Hot Steep Training with New Glarus
Posted in On the Road, Technical & QC
Also tagged Hot Steep Method, HSM, Malt Sensory Ambassador, New Glarus, Sensory, Training, Whole Kernel Chew Test
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Defining wort colors: red malts vs. black malts
Posted in Technical & QC
Also tagged Black Malt, color, MBAA, Red Malt, Sensory, Studies
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Cold extraction of malt components and their use in brewing applications
Note from the Author: This poster was written as a novel perspective on malts and how they can be used to create unique, and possibly never before seen, characteristics in beer and is intended to be thought provoking verses heavily scientific.
Abstract
The process of cold extraction … [More]
Posted in Technical & QC, The Briess Beat
Also tagged Applications, Cold Extraction, Cold Steep, Diastatic Enzymes, flavor, Mashing, Non Enzymatic Mashing, Separation, Specialty Malts
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Malt Sensory Methods
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]
