Quality Archives

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CO2 in brewery with beer in glass 1200x628 1

Navigating CO2 Supply Shortages

August 30, 2022

This playlist consolidates resources on carbon dioxide supply, alternatives, quality, and safety to help members navigate supply challenges.Read More

Written By Katie Fromuth , Technical Brewing Projects Manager

Technical Brewing Projects Manager

Katie Fromuth is the Technical Brewing Projects Manager for the Brewers Association. Prior to this role she held the position of Quality Lab Director with the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her Bachelors of Science in Environmental Health (2012) and Masters of Science in Horticulture concentrating in agricultural chemistry (2022) studying the impacts of package type on beer chemical stability. She holds a General Certificate in Brewing from the Institute of Brewing and Distilling, completed the Advanced Class in Craft Malt Production, and served as an instructor for the American Society of Brewing Chemists (ASBC) Deep Dive into Quality course. From her love of this industry she’s been involved with both the ASBC Technical Committee and Master Brewers Association of the Americas Rocky Mountain District board for almost a decade. She's passionate about communicating the science and art of brewing and fermentation to spark in others curiosity and joy towards the fantastic world of fermentation.

women cheersing beer glasses in vibrant taproom 1200x628 1

Engagement with Beer

August 16, 2022

Tips for engaging customers in a meaningful sensory experience with your beers through staff training, events, and knowledge sharing.Read More

Written By Taprooms Committee , Brewers Association

Brewers Association

The Taprooms Committee's main objective is to foster the sharing of resources and ideas between taproom class breweries. As taproom brewery revenue is generated mainly from onsite sales, the committee’s job is to create resources that help breweries find ways to get customers to come to the taproom, stay a while, and keep coming back.

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Non-Alcohol Beer: A Review and Key Considerations

This document provides a brief overview of the different key considerations brewers must address when producing non-alcohol beer. Read More

Beer Stability & Freshness

John Rehm

Too often, brewers talk about stability issues as something to react to rather than prevent. Careful consideration in all facets of the brewing process provides a better road map.

Brewing with Hemp

Ross Koenigs

The five primary aroma buckets that best describe “dank” include woody, herbal, floral, stinky, and fruity. Every strain of cannabis has these aromas in varying amounts.

How To Manage Off Flavors in Beer: Phenolic

Download this cheat sheet on detecting and managing phenolic off flavors by the Brewers Association Quality Subcommittee.Read More

Written By Quality Subcommittee , Brewers Association

Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.