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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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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.
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.
Winter is firmly in place and the fields in the Pacific Northwest are dormant, but in the offices, labs, and greenhouses the discussion is already turning to the 2023 crop and harvest.
Peter Mahony the Vice President, Supply Chain/Purchasing at John I. Haas, Inc. spoke with ProBrewer contributor John Holl on what is on the horizon for this year.
The turning of a new calendar means thinking about the agricultural crop of the coming season. While there is still many months until the U.S. crop is ready for harvest, we’re mere weeks away in the southern hemisphere.
ProBrewer contributor John Holl spoke with Owen Johnston, Head of Sales and Marketing at Hop Products Australia (HPA) about the 2023 crop and overall outlook for Australia.
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Every autumn, beer lovers from around the world gather in Denver, Colorado for the Great American Beer Festival. In addition to sampling some of the nation’s best brews, the festival’s professional panel of judges choose gold, silver, and bronze award winners in 98 unique categories.
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The Goldilocks of seasons gives craft brewers an array of fruit beer options.
Seasonal holidays, seasonal foods, and seasonal ingredients all influence seasonal brews. During the winter, we seek out dark, complex brews to compliment longer nights by the fire and succulent holiday feasts. Come spring, we’re worn out by winter’s heavy flavors, and we crave sweeter, lighter beers. Hot summers steer us towards light beers that pair well with watermelon, hot dogs, and long days on the beach.
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West Coast Hop Breeding, a network of six Oregon hop farmers that have teamed up to develop new hop varieties, has released their first varietal called McKenzie.
McKenzie was bred over a 5 year process. Lead breeder Pat Leavy grew up fishing the McKenzie River and came up with the name for the “bright and fruity” hop with grapefruit, lemon, nectarine, and melon aromas that is backed by pine, resin, and wood.
During this overview, we plan to discuss some key items that all should be considered when deciding to create a non-alcoholic option for your taproom and/or production.
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Wet milling remains one of those topics that brewers discuss but rarely encounter in the wild. Once solely the province of the largest craft brewers, in more recent years wet mills have become slightly more common but remain unusual to find in a smaller craft brewery.
In contrast to dry milling, wet mills steep malt in a continuous stream of warm water to allow the grain’s moisture level to rise to a set mark, usually 15 to 20 percent. When a wet mill’s rollers grind the malt, the grain’s husk remains intact and doesn’t fragment. This significantly reduces the amount of dust and debris created and allows for faster run-off time and more loading of the lauter tun. The downsides, beyond cost, include additional cleaning of the mill and its rollers along with an increase in the time required to mill the malt.
We recently spoke with Scott Shirley, the Director of Brewing Operations at Lawson’s Finest Liquids in Vermont, to learn more about his brewery’s experience with a wet mill and hear what advice he has for brewers considering one.
The Craft Maltsters Guild has announced that that the 6th Annual Craft Malt Conference will be held March 16-18, 2023 in Portland, Maine. The event will mark the guild’s tenth anniversary.
The conference will take place at the Holiday Inn By the Bay Hotel & Convention Center and include expect tours, educational seminars, receptions, a trade show, and networking sessions. It is the only conference that offers workshops and seminars specifically focused on the research, topics, and best practices relevant to the craft malt supply chain. In 2023, both in-person and virtual registration options will be offered.
In thinking about sustainability and flavor, a California company has been 3D mapping hops to create natural, optimized hop extracts to beers giving brewers a chance to dial in recipes to exact specifications.
“By understanding and being able to pinpoint compounds in hops, triangulate sensory and expectations off of what we think it could be, we have created a more true to type variety,” says Ross Hunsinger, Director of Food and Beverage Innovation for ABSTRAX.
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There is a lot of talk and interest in the growing craft malt industry. The niche agricultural sector is bringing a lot of local flavor to beer (and spirits) and reviving heritage malts that bring new dimensions to the glass.
Jesse Bussard, the executive director of the North American Craft Maltsters Guild spoke with Beer Edge Editor John Holl about the 2022 harvest.