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Evaluating Malt Flavor: The Hot Steep Method
The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.
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Breweries should strive to improve their processes and expand the scope of their quality program as production increases. The best quality programs have robust preventive maintenance plans. Scheduled maintenance will result in higher quality processes and reduced down-time. Maintenance will also help prevent some potential food safety hazards.
The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.
Objectively measuring quality is a three-legged stool with microbiology, chemistry, and sensory forming the platform. Of the three, sensory can be the most approachable.
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