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We all know the basic ingredients in brewing beer: barley, hops, water, and yeast. Learn all about these ingredients, including where and how to get them, what equipment to use to store and handle them in your brewery, and how to maintain and analyze their quality to make the best beer possible.
At the 2014 Craft Brewers Conference in Denver, five craft maltsters introduced brewers to the concept of using craft malt to express their craft and connect to a locale. Five years and over 60 new craft malthouses later, brewers are …Read More
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale. Yeast health and concentration have a profound …Read More
Hop Growers of America recently launched Good Bines, a comprehensive educational best practices resource for U.S. hop growers. Good Bines is a farm-focused framework built on the collaborative development and sharing of economic, social, and environmental best practices. Read More
The impact of legalized marijuana for recreational use on the beer business is still a question, but a new study attempts to shed some light on CBD and craft beer drinking.
Bavarian barley breeder Breun has developed a two-row barley variety that can withstand a variable amount of soil moisture throughout the growing season, cultivating it in Italy.
A comprehensive look at the 2018 hops and barley harvests. The U.S. again recorded record acreage for hops, while U.S. barley production increased.
The 11th annual Brewers Association survey provides a look at the top 10 hop varieties, 10 hard-to-get varieties, and a by-the-numbers snapshot of hop usage by craft brewers.
Hop breeders and growers around the world are trying to keep pace with consumers’ changing tastes and breweries’ quests for new flavors and aromas.
Boundary pushers and opportunists that we are, brewers in many states have endeavored to bring some form of marijuana into combination with beer, with varying success.
A healthy yeast cell is much more than a bioreactor that converts sugars to ethanol and CO2. If treated well, this critical organism will produce tasty beer with great qualities.
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