Glacier Tanks Black Friday/Cyber Monday Sales!   Save Today!

ProBrewer

An Online Resource Serving The Beer Industry

» Sponsored Content

Sponsored Content

Add Wine Making Equipment to Your Beer Brewing Business – A Case Study: Odell Brewing Adds Wine Making Equipment to their Brewery

posted by Marks Design and Metalworks

Odell Brewing is now the 23rd largest independent craft brewery in the country, distributing beer to 19 states. The company is 100% employee-owned. Odell has its roots in innovation and creativity that meets balance, consistency, and quality in each brew. This balance is not just a philosophy for the beers Odell Brewing crafts. It’s a foundation for the company as a whole. Odell Brewing recently announced the introduction of a winery in 2020 to its portfolio. Learn why they decided to diversify the brewery and find out about some of their challenges and opportunities in the process of adding wine making equipment to their beer brewing business.
Read more…

Increasing Brewery Efficiency and Beer Quality with Production Data with Brynn Keenan of Grist Analytics

posted by Craft Beer Professionals

Production data is one of the most under-utilized assets in craft brewing. With a relatively minor amount of work, this data can be used to increase throughput, efficiency, raw material extraction, and beer quality. Learn how to utilize your production data through statistical process control, and turn it into something valuable.
Read more…

Thirty-Three Questions on Taste Rich Distilling… Answered.

posted by iStill

It provides you with answers to some of the most important questions surrounding distilling. In an easy and concise way. It may take away some of the “magic” other teachers have thrown at you, but I’ll replace that with real and tested answers and solutions you can use in your day to day distilling operation. It’s the questions I had when I started out in this industry. And this article is about sharing the answers I found with you.
Read more…

What is Brix level and why does it matter to brewers and distillers?

posted by Puree Arete

Why do we crave sweetness?
In his classic book Sweetness and Power, anthropologist Sidney Mintz speculated that every human culture has a word for “sweet.” You might even say the “sweet tooth” is a universal human trait. Why do we crave sweetness? Scientists suggest it’s because our most energy-rich food sources, especially fruits, vegetables, and milk, are also rich in natural sugars. In other words, your sweet tooth is a survival mechanism.
Read more…

Brewing Cider & Hard Seltzer: How to Expand Your Brewery’s Product Line

posted by Marks Design and Metalworks

Case Study: How Santa Fe Brewing Co. Started Brewing Cider & Hard Seltzer

Cider and hard seltzer drinks are projected to continue growing in the market as popularity for these types of drinks build. Consumers today are looking for gluten-free alternatives to beers but still want something that tastes amazing. Is it possible for an established brewery to successfully introduce cider and hard seltzer to their portfolio and follow the market trends? Definitely! At Santa Fe Brewing Co., they did just that. Learn why they decided to diversify and started brewing cider and hard seltzer to add to their beer catalog.

Read more…

Tales From the Work floor: How Loki Distillery Works Magic on Stale Beer

posted by iStill

The Covid crisis has had a big impact on businesses all around the world. The hospitality industry, in many countries, has been hit especially hard. At Loki Distillery we have been fortunate enough to see our business grow during the pandemic. The reason we were able to switch gears and change production is due to the adaptability of iStill technology. We’ve gotten similar reports from iStill colleagues all over the world; they easily switched to distilling hand sanitizer when there was a shortage or turned to different products when sales dropped, or demand changed.
Read more…

Decanter Centrifuges in the Brewing Process – Flottweg Separation Technology Case Study

posted by Flottweg Separation Technology, Inc

Decanter Centrifuges in the Brewing Process
Flottweg Separation Technology Case Study

When most people in the brewing industry hear the word centrifuge, they immediately think of the usual vertical, high speed, disc stack clarifier type that most breweries use. Traditionally for final clarification or turbidity adjustment (think cloudy beers), these machines operate in a fairly narrow window. Removal of fine solids at low concentrations is where they shine. But what to do when you want/need to separate a different stream? What if you wanted to recover beer from hop sludge or wort from trub?

Read more…

Robust Centrifuge System Improves Speed and Efficiency for Cincinnati Brewery – Flottweg Separation Technology Case Study

posted by Flottweg Separation Technology, Inc

With 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.
Read more…

How Energy Costs Can Drain your Craft Brewing Profits

posted by Marks Design and Metalworks

Let’s face it. Craft brewing is super cool. I mean, where else can you roll up your sleeves and create something tasty, bubbly and so socially accepted? But as sexy as this artisan world is, it comes complete with its energy-sucking demons that not only cost you a pile of money but are also bad for the environment. And you know who’s not going to appreciate that? The Gen Zers and millennials who make up the lion’s share of your craft beer drinking target market.  
Read more…

A Deep Dive Into Lager – Traditional Beer Style and Modern Yeast Perspectives

posted by Lallemand Brewing

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).
Read more…

Best Practices for Crowler™ Filling and Sealing

posted by Oktober Can Seamers

Crowler™ canning started as a practical solution to offer to-go beer without many of the issues of glass growler. The bottles are big and heavy, tough to clean, and once opened the entire 64oz needs to be completely consumed. Cans weigh almost nothing, arrive at the taproom beer-gunk free, and offer many packaging size options. On top of that, by taking the right steps, cans offer the potential for maintaining the quality of the beer longer. To get a feel for how long that can be, watch a typical canning line run and take note of the steps involved.
Read more…

Using Fermentation Profiles to Improve Your Recipes with Pål Ingebrigtsen of PLAATO

posted by Craft Beer Professionals

Brewing is the perfect mix of science, creativity and craftsmanship. For many brewers, creating and improving on recipes, while maintaining a high quality product is a big part of their daily work. When brewers start to collect ongoing fermentation data across multiple batches over time, they can compare how small tweaks in the recipe or outside conditions can change the overall outcome of the fermentation.
Read more…

Join the ProBrewer mailing list

Connect With @ProBrewerPage

LinkedIn    Instagram    Facebook    Twitter

Go Somewhere Else

News • Classifieds • Help Wanted / For Hire • Discussion • Library • Contact • Advertise • Contact Details • Help