This interview is a part of Brewer Talks, a continuing series of interviews with the Brewers of the beer industry and community from across the world. Brewer World will share business and personal insights from Brew-masters, Head Brewers, Brewing Managers each week to help build
This interview is a part of a continuing series of interviews with the Brewers of the beer brewing community from across the World. Brewer World will share business and personal insights from Brew masters, Head Brewers, Brewing Managers each week to help build the industry
Recreating the same batch of beer may not be a piece of cake but is certainly not impossible to achieve too. We as brewers use the same ingredients, try to hit the same gravities, volumes, pH, temperatures as last time. We take efforts to ensure
Julie Baggett Master Brewers Certification (Uc Davis Class Of 1996), Bs Biology Minor Chemistry (Uwg 1993) Julie Baggett is an experienced brew consultant with a demonstrated history of working in the food & beverages industry. Skilled in Cleaning & Sanitation, Sensory Evaluation, Beverage Industry, and Alcoholic Beverages.
Amar Srivastava Brewmaster When you hear “Sour” the things that pop up in the mind are lemon or sour cream or fermented products like vinegar etc. but never really sour beer! Something must have gone wrong with it, that’s the thought that might come when someone tells
Umang Nair BrewMaster The consumption of beer has been on the rise in the country and riding on this trend a lot of new outlets focusing on beer are coming up including microbreweries and pubs alike. Craft beer has emerged as a strong product category, especially among
In a brewery where beer is being tapped, a very big role is played by the dispensing equipment. It is not only about tapping beer but also about the aesthetics- and interiors of the brewery, not to mention maintaining these dispensing lines and taps in