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Jul 17, 2017

Eric Jorgenson of Highland Brewing Company discusses identifying and reacting to patterns in a micro program, where to start if you're building a micro program, how lactobacillus & pediococus adapt in the brewery, and more. Read more at...

Jul 10, 2017

Eric Jorgenson of Highland Brewing Company discusses bacteria found in breweries, his experiences troubleshooting micro hot spots, the importance of documentation in the lab, and more. Read more at

Jul 3, 2017

Eddie Gutierrez & Drew Russey explain how they decreased lauter times, reduced malt usage by 5%, and increased ave brewhouse efficiency from 89.3% to 95.5% at Saint Arnold Brewing Company. Read more at

Jun 26, 2017

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.

Jun 19, 2017

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...