An Online Resource Serving The Beer Industry
» ProductionWith the need for increased efficiency, and capacity, the historic Rhinegeist Brewery made a critical switch in 2016 from lenticular filtration and a small centrifuge to a larger, more robust Flottweg centrifuge. The switch in separation technologies immediately helped the brewery run faster and smoother and with larger quantities.
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By now, anyone even remotely associated with the brewing industry should know that sanitation is the key to success. Not only does it show a commitment to quality but it also keeps customers safe. There are tried and true standard operating procedures that good breweries follow to keep unwanted germs and microbes at bay, but what does the future of sanitation look like?
Learn the essentials of lager beer from one of Germany’s most respected beer institutes. Join Mathias Hutzler from the Research Center Weihenstephan for Brewing and Food Quality (Technical University of Munich) for a discussion of lager beer history and production methods followed by a presentation of modern lager yeast and fermentation solutions by Eric Abbott (Lallemand Brewing).
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Once, a few years ago, a friend was sharing a experience after visiting New Glarus Brewing Company. The brewery was so clean, they said, that you could drop a fried egg on the floor and pick it up a few minutes later and eat it without worry. The surfaces were so clean that no grit would touch the egg.
Sanitation is paramount to the success and longevity of a brewery. Having proper protocols in place, understanding, how to clean, what to clean, and when to clean leads to a better work experience, and can also instill a sense of pride.
Pasteurization has been in the brewing space since it was invented more than 150 years or so, but it is only in the last several years that small brewers have begun to embrace the technology. This is for a variety of reasons including consumer popular recipes that benefit from the process as well as increased availability and scalability on the marketplace.
Running a brewery, even without designs on growing the overall footprint, output, or distribution, means having the right equipment in place and working properly. Over time the need will come to add or replace the everyday equipment that keeps a brewery running properly.
The question that will arise is asking if your brewery should purchase new equipment or consider going in on previously-owned machinery. There are many factors to consider before making the decision.
There is perhaps no more utilitarian object in a brewery than the lowly hose. Used to transfer beer from place to place, where gleaming stainless steel piping does not go, or clean systems, brewery hoses rarely get much love or thought. Yet the role they play is crucial and it’s important to give some thought before investing in them and how to maintain them.
My favorite part of any brewery tour is seeing the lab. It’s not that I’m a science nerd or even particularly conversant in what goes on in these scientific sanctuaries. A lab is a sign that a brewery takes quality serious enough to invest resources in pursuit of it.
When walking through a brewery, attention is often paid to the workhorse brewhouse, the large-barrel mash tun doing a yeoman’s lift and the large fermenters where the magic is happening. More and more these days there are little brew kits tucked in a corner or off to the side that are not as flashy, but are doing the heavy research and development lift, resulting in beers that could one day get a full commercial release. The pilot brewery.
As breweries think about moving beyond plastic can holders and look to alternative packaging, could cardboard holders be next for small beer makers?
High Country Hop, the annual celebration of the Australian hop harvest is returning in its ninth year with Firestone Walker brewmaster Matt Brynildson joining some of Australia’s top craft brewers. Brynildson will be the keynote speaker at the event’s technical symposium ahead of the festival.
The United States Department of Agriculture (USDA) 2022 National Hop Report shows that hop production for Idaho, Oregon, and Washington in totaled 101 million pounds last year, down 12 percent from the 2021 crop of 116 million pounds.
In the rafters and tucked away in various spots throughout the Embrace The Funk cellar in Nashville, Tennessee there are burlap bags of hops, aging away through the passage of time, waiting to be dropped into a coolship or used in a saison.
Without clean water, every brewery would be out of business. So maintaining access to clean water is key for anybody in the brewing industry. But how do you as a brewer get involved in advocating for protecting this crucial natural resource? We spoke with an expert on the subject.
On January 12, 2023, the USDA National Agricultural Statistics Service released its annual 2022 Crop Production report and its quarterly Grain Stocks report. To break down the reports and get an outlook on malted barley for 2023, we recently spoke with Ashley McFarland, the Vice President – Technical Director for the American Malting Barley Association (AMBA).
The first month of a new year is a good time to look ahead and to make resolutions. It is also the prime time to think about how beer’s raw ingredients can be used to make tasty pints.
The CBD beverage market accounted for $3,221 million in 2022 and is estimated to grow to $4,6221 million by 2032.
Yeast, the most necessary ingredient in beer, arrives at breweries in many forms. Today we consider dry yeast and the role it can play in brewing and fermentation. John Holl spoke with Jan-Philippe Barbeau, the regional sales manager for Canada at Fermentis by Lesaffre about the product and how brewers can best implement it into their processes and recipes.
In the whisky space rye is having a moment. The grain is used to create spicy and complex spirits that have gained critical acclaim and a rabid consumer following. In the beer space rye has long been a grain that brewers have used, but aside from some one offs or occasional releases there aren’t too many ales or lagers that are regularly spotted on shelves or on draught.
The American Malting Barley Association (AMBA) Board of Directors annually develops a list of recommended malting barley varieties for U.S. growers for the upcoming crop year. The list is intended to provide U.S. growers with guidance as to what varieties the industry may be contracting or purchasing in the coming year.