Tom Nielsen (Sierra Nevada) and John Mallet (Bells) talk about a band of breweries that has been working together since 2010 to improve the quality of hops for brewers and beer lovers everywhere.
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. Read More at MBAA.com
It's no secret that yeast needs zinc for healthy fermentation, but how much and where/when should you add it? What happens when you add too much zinc? Microbiologist Joe Kinney of FX Matt Brewing Co. previews his upcoming Master Brewers Webinar and you'll find out where to get Joe's zinc calculator.
Tannic acid can be used for reduction of both reactive oxygen species and lipid oxidation. It can improve beer flavor stability, increase shelf life, and be used to eliminate haze OR to create a stable haze for all of those wheat beers and New England IPAs. Read more at MBAA.com