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Interviews with the industry's best & brightest in brewing science, technology, and operations. Sponsored by:

            

Feb 25, 2019

Cassie Liscomb and Bob Hansen of Briess Malt & Ingredients Co. explain the various methods of production of caramel malts, as well as some fast/easy/affordable sensory methods for evaluating caramel malts in the brewery for QA and R&D.

This episode was sponsored by:

 ABS 

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