Hop forward beers such as Hazy IPAs are becoming increasingly popular – courtesy of pleasant fruity aromas that partially stem from compounds called thiols. They are one of the most lesser-understood flavor compounds of beer. Off late, brewers have been looking to produce more flavorful
The brewing industry generates large amounts of food waste including brewers’ spent grain (BSG) and leftover malted grains from beer production. BSG compositions can vary but consistently include high levels of protein and fiber. The potential nutritional and health benefits of BSG have sparked recent
Milling malt the right way is crucial to the beer brewing process. The key objective of milling is to reduce the malt kernels into smaller particles in preparation for mashing and lautering. Prior to milling, malt has starchy endosperms hidden underneath its husk. All of
Malt is the soul of beer. Without it, there wouldn't be fermentable sugars for yeast to metabolise and break it down to ethyl alcohol and carbon dioxide. By definition, malt is a processed grain which is altered from its natural state to yield sugars for
If you’re one of those brewers who lives by the saying “Once you go craft, you never go back”, it’s likely that you’ve experimented with, or at least contemplated small-batch brewing. These experimental concoctions serve as pilot batches, that can be continuously adjusted till a
Wheat is one of the prime brewing ingredients and it has been the backbone of German and Belgian beer styles predominantly. The grain has been used as much for its availability and its unique taste. Although barley is the most commonly used malted grain, wheat
Malted barley, or simply malt, is the brewer’s preferred grain for making beer. It is one of the fascinating but least celebrated steps of the brewing process. Now we all know how beer, in general, is made but most of us may not be familiar
Speciality malts are steeped and kilned uniquely to achieve desired color, flavour and other characteristics. They spend more time getting roasted in the kiln at higher temperatures to acquire the complex flavour profile to the resulting beer. Speciality malts have less fermentable sugars compared to
Michael Feil During the brewing process, brewers are faced with some issues that need special attention for resolving. Due to seasonal fluctuations in grain and hop crop, the beer’s taste might be subjected to slight differences. They need a standard variety of beer, malt and hop extracts that
Sabine Weyermann For a brand that took birth about a hundred and thirty seven years ago, Weyermann malts have constantly moved with the industry’s changes and innovations, leveraging the developments for their own growth globally. It’s interesting to know that at its inception, Weyermann Malts, set up