Category: Beverage Ingredients
A wide range of information pertaining to ingredients used in the brewing process.
- Hops 147
- Malt 32
- Other Ingredients 27
Sponsored A Deep Dive Into Lager – Traditional Beer Style and Modern Yeast Perspectives
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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News High Country Hop Festival to Celebrate Australian 2023 Hop Harvest
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.
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Beverage Ingredients featured expert topic supported by WEIMA America, Inc.
Welcome to the World of Shredding & Compressing! New drainage and compression technology for the beverage industry! As the world innovates, so do we.
Expert Topic Raising Clean Water Awareness: How To Get Involved
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.
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Expert Topic 2023 North American Malt Outlook
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).
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Expert Topic Brewing with Dry Yeast
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.
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Expert Topic Brewing with Rye
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.
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News American Malting Barley Assoc. Releases Recommended Variety List for 2023
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.
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Sponsored Explore the world of fruity beers with the Great American Beer Festival
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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Expert Topic Is a Wet Mill Right for your Brewery? A Chat with Scott Shirley at Lawson’s Finest Liquids
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.
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Sponsored Making the Most of Your Malt with Riley Aadland of RMS Brewing Solutions
This presentation focuses on giving a deeper dive into an often times misunderstood and undervalued part of the brewing process – the grist. Preparing the grist for mash in is the first step in the brew day and is a vital part in ensuring that the system is as efficient as possible from the very beginning. We will talk about the tools needed to do a grist analysis, how to go about doing the grist analysis to get accurate results, interpreting those results, and what to do with the data once you have it.
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Sponsored Why Use Fruit Puree instead of a Fruit Extract?
The addition of fruit to beer is an ancient practice. Beer is an ancient craft with a basic recipe that predates writing, so it’s no wonder that brewers have experimented with a variety of ingredients during that time. The addition of fruit is a natural way to add interest to a traditional base style as well as increasing strength and nutritional value. Fruits can add sweetness or tartness. They mingle with malts and hops for greater aromatic complexity. They add novel qualities to beer flavor and color that can’t be accessed by grains alone.
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Brewing a Truly Local Beer — Wrangling Local Yeast
With the talk of shifting hop regions and the continued rise of local maltsters, let us not forget yeast. The miraculous microbe lives all around us but unless we’re talking about coolship ales, there is not much of a focus on brewing with local yeasts.
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Dr. Richard Priess Discusses Brewing with Kviek Yeast
In a relatively short time, historically speaking, brewers have rediscovered Kveik and been using it in earnest. The Norwegean yeast has helped cut fermentation times way down, a boon for small breweries looking to quickly get beer, especially IPAs to market.
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