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
Hard Seltzer is a beverage that is growing in popularity around the world and has become a significant portion of the alcoholic beverage industry in the US (approximately 7.5 million hL). This volume is expected “to triple by the year 2023”, according to new research
There are beer drinkers and then there are serious beer drinkers. And serious beer drinkers cannot stop waxing eloquent about Belgian’s rich beer culture. From dubbels to lambics, Trappist-style ales to Flemish reds – this German country has certainly churned out such an impressive variety of
Authored by: Gianmaria Ricciardi, Brewing Technical Sales Manager - Italy at Lallemand Brewing Header Photo Credits: Lars Marius Garshol The word Kveik has a dignified meaning which indicates the breath of a new life into something, a very romantic way to symbolise the start of the fermentation that
Beer is mostly water. Roughly about 90 to 95 percent of beer consists of water and the minerals it contains bring more than flavour to the alcobev. Water is also called 'liquor' when it is associated with brewing. Water does matter as it carries flavours
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Fabian Clark Technical Brewer, Muntons Malt Ask a brewer about the variety of their base malt and they will probably say: “it’s Pale Ale Malt” or “It’s Lager Malt.” If you are lucky just maybe someone might say: “It’s from a winter barley”. But, unless they’re making