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Sensory

Consistently producing beer that is free of off flavors and true-to-brand is of paramount importance to the success of any brewery. A trained human palate is a powerful tool and a sensory panel is an essential, fundamental element of any beer quality program. The resources in this section will empower breweries of all sizes to build sensory programs to help them produce the highest quality beers.

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Displaying results 31-40 of 64

Establishing and Ensuring Beer Shelf Life Establishing and Ensuring Beer Shelf Life 1200x628

Establishing and Ensuring Beer Shelf Life

This resource will help brewers to define and maintain the keeping quality of their beer brands. Both easy to implement suggestions as well as long term considerations for improving beer shelf life are discussed.Read More

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Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

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Understanding and Ensuring CO2 Supply Quality for Brewery Use Understanding and Ensuring CO2 Supply Quality for Brewery Use 1200x628

Understanding and Ensuring CO2 Supply Quality for Brewery Use

As with any beer ingredient, CO2 quality is essential to finished beer quality, contributing to sensory outcomes, beer foam, mouthfeel, and shelf stability. Read More

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Brewers Association

The Supply Chain Subcommittee is concerned with the ingredients and materials that are used to brew and package craft beers. By monitoring hop and barley harvest, interacting with growers and examining packaging supplies, and monitoring glass and can markets, the Supply Chain Subcommittee works to ensure a stable marketplace and provide educational resources to the brewing community on best practices for sourcing and selecting ingredients and packaging materials to suit their beers.

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JAtnb17 Sensory 600x400
The New Brewer: Technical Brewing Issue

Building a Sensory Program

Nicole Garneau and Lindsay Barr

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.

quality
  1. Seminar

The Effect of Malt Quality and the Malting Process on Beer Flavor Stability

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): Pattie Aron, PhD, Xiang Yin

Key staling compounds in beer, e.g., ketones and aldehydes, initiate from precursors and enzymes present in malt. Staling mechanisms include lipoxygenase (LOX) mediated oxidation of unsaturated fatty acids, aldehydes originating from process thermal load, and Strecker degradation of amino acids. …Read More

best-practices
  1. Seminar

Hidden Secrets of the New England IPA

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): John Maye

Join Dr. John Paul Maye, Technical Director at Hopsteiner, as he shares his amazing research into New England IPAs, a.k.a. Hazy IPAs. He will describe the basic brewing process of this new beer style and explain why these beers are …Read More

ingredients
  1. Seminar

From Terroir to Technique: Understanding the Impact of Craft Malt in Beer

Craft Brewers Conference 2019Denver, ColoradoSpeaker(s): Greg Kessel, Hillary Barile, Jen Blair, Josh Cody, Ron Silberstein, Seth Klann

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

5 Quality Elements To Implement Right Now 5 Quality Tips

5 Quality Elements To Implement Right Now

What’s remarkable about these overlooked quality functions is that they are often both incredibly effective and incredibly inexpensive.Read More

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Neil Witte is a 20 year veteran of the craft beer business. He began his career in the Kansas City brewpub industry, moving to Boulevard Brewing Co. in 1997 as a brewer. In 2001, he took over field quality responsibilities for the brewery, acting as a quality control liaison between the brewery and its distributor and retailer network. He continued that role with the Duvel USA family of beers, including Boulevard and Brewery Ommegang, through the end of 2016. In 2017 he founded Craft Quality Solutions, which draws on his extensive field quality experience, providing field quality services to breweries, distributors and retailers. He is certified through the Beer Judge Certification Program and is currently one of 13 Master Cicerones. He is co-author of the Brewers Association Draught Beer Quality Manual, Draught Beer Quality for Retailers and a contributing author to the MBAA Beer Steward Handbook.

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Displaying results 31-40 of 64