You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
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.
Zach, Victory Brewing Company’s quality lab technician, discusses the basics of diacetyl production and the key factors contributing to its formation during fermentation. Learn various methods of diacetyl detection, from practical sensory evaluation to more scientific instruments for inspection. Lastly, …Read More
Despite significant improvement over the last 20 years, water consumption and wastewater disposal remain environmental and economic hurdles. Learn about effective water and wastewater management solutions in the craft brewers segment, regardless of location, operational size or current initiatives.Read More
Brewers are looking at two sets of numbers these days: how many acres of popular varieties are planted, and the attributes of numbered hops under development.
The world barley markets are improving; the hop alpha-glut is receding; and the hop flavor/aroma markets are tightening as we offer our annual global raw materials report.
The purpose of the BA Hop Usage Survey has been one of empowerment, serving a purpose not just of education, but of communication between brewers and growers.
Threats to hop production pose very real threats to the craft brewing industry as well. One such threat is from powdery mildew, which can cause severe or complete crop loss.
For the November/December 2013 The New Brewer, we present our Raw Materials issue. In this issue, we take a look at the hop and barley crops in the U.S. and worldwide in 2013. The issue also examines new hop varieties, gluten-reduced beer, and how to brew sticke, a version of altbier. Read More
This issue is brought to you by Hopunion
Ian Ward of BSG reviews the European growing conditions over the past year, as well as the acreage, yield and production.Read More
Growing conditions, soil, malting barley varieties, and the malt process all impact the attributes of finished malt. These variations make the Malt Analysis even more important.
The feed and malting barley markets are beginning to converge, while the high-alpha and flavor/aroma hops markets begin to diverge as craft brewing continues full steam ahead.
Resource Hub