AMBA announces recommended barley varieties
The American Malting Barley Association has released is list of recommended barley varieties to growers and there are several changes from the 2018 list.
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» » Beverage IngredientsBeverage Ingredients
A wide range of information pertaining to ingredients used in the brewing process.
Budweiser teams up with Tilray to explore pot drinks
The maker of Budweiser is partnering with medical cannabis company Tilray in a $100 million deal to research cannabis-infused drinks for the Canadian market. The alliance announced Wednesday is the latest foray by a major beer company into the cannabis business in Canada, which legalized recreational marijuana in October.
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2018 U.S. Hop Production Up 1%
Hop production in Idaho, Washington and Oregon reached a record high in 2018, according to the U.S. Department of Agriculture.
Read more...Cargill to Exit Malt Biz
Minnesota-based Cargill, a well-known name in the brewing industry for almost 40 years is getting out of the malt business, selling the unit to Boortmalt, a European maltster.
Read more...Citra for all my friends
The lowdown: The USDA reports that hop acreage in the Northwest is strung for a record 55,339 acres, 4% more than in 2017. The top variety is Citra, which surpassed Cascade for the first time. Cascade is second, followed by Centennial, Zeus and Simcoe.
Read more...Dry Hopping and Hop Creep
The lowdown: Dry hopping may reignite fermentation is resulting in diacetyl issues and (unwanted) higher levels of CO2 in packaged beer.
Read more...How Distilled Oils are Expanding the Impact of Hops
Our Editor Emeritus, Stan Hieronymus has an article over at Good Beer Hunting about hop extracts / hop oils that helps evaporate the myths surrounding these products.
Read more...Using the “hottest” yeast out there
The lowdown: Kviek yeast from Norway is all the rage right now. Brewers are drawn to the unique flavors the yeasts (more than one strain is available) create, the speed with which they ferment beer, and the fact the tolerate high temperatures.
Read more...New barley name to know: Puffin
The lowdown: The American Malting Barley Association board of directors has added Puffin to the recommended list of malting barley varieties. A two-row variety, it was released in 1987 by The Miln Marsters Group in the UK, but has drawn the interest of American farmers.
Read more...Water Terminology
Anions – ions (atoms or molecules with an electrical charge) with a negative (-) electrical charge, so named because they go toward the anode in an electric field. The main anions in water are hydroxide (OH -), carbonate (CO3-2), bicarbonate (HCO3-) (which together comprise “alkalinity”), sulfate (SO4-2), nitrate (NO3-) and chloride (Cl-).
Read more...Blending Valves, UV & Ozone Sanitation
Blending Valve
Read more...Soft Water & Anti-scaling Systems
Soft Water Systems
Read more...Chloramines vs Chlorine
The differences between Chloramines and Chlorine in your brewing water
Most municipal water District’s will add chlorine or chloramines as a disinfectant to their water supply. This is a common practice to deliver safe water to the public but can create many issues for Brewers and Distillers affecting their finished product.
Read more...Carbon Systems
Catalytic Carbon or Carbon Systems – what they do, how they work, maintenance and benefits
There are 2 main types of carbon systems:
Reverse Osmosis & Nanofiltration
RO or Nano – What’s the Difference?
Reverse Osmosis and Nanofiltration are water membrane filtration processes designed to lower your parts per million (PPM) or total dissolved solids (TDS) in your brewing water. Both of these processes will deliver consistent water quality and both work the same way. The filtration function is achieved by forcing water through a semi permeable membrane. The water passes through the outer wall and into the center of the membrane where small pores allow most of the water molecules to pass. However, some of the ions in the water cannot pass through these pores. As a result of this process you have water with very low TDS levels when using RO membranes and higher TDS levels when using Nano membranes.
Read more...The Importance of and How to Read your Water Report
The make-up of water will vary, over time, with any municipal water system. To ensure good consistent brewing water that will produce a better product and a consistent product, knowing what is in your water is essential. Today, knowing that you can control the water make-up, right before brewing, allows you to control the taste and look of your brews.
Read more...All About Water
In Brewing and Distilling, the beginning is in the Water.
“It’s always best to start at the beginning.”
– Glinda the Good Witch, The Wizard of Oz
A Comparison of North American Two-Row and Six-Row Malting Barley
by Paul Schwarz and Richard Horsley
Read more...Understanding Malt Analysis Sheets
By Greg Noonan
Read more...Belgian Malts: Some Practical Observations
by George J. Fix
Republished from BrewingTechniques’ May/June 1993.
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