Creating a Safe Non-Alcohol Beer Product
Brewing a non-alcohol (NA) beer can be challenging from a flavor standpoint, but the lack of alcohol also creates food safety considerations that are separate from alcohol-containing beers.
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The Role of Oxygen in Brewing
Oxygen plays many roles during various stages of the brewing process, but preventing the pickup of oxygen from the end of fermentation is key.
Measure What Matters
We live in a world with an abundance of information that is easier to collect than ever before. The goal is to pay attention to what matters the most.
Beer Stability & Freshness
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
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.
Food Safety in Beer Packaging
Since packaging operations are the last set of a brewery’s process steps to touch beer before it’s consumed, it’s essential that breweries pay strict attention to food safety.
Attention to Detail
Monitoring and controlling packaging operations is one of the biggest challenges to beer quality, and it often distinguishes good brewers from great brewers.
Evaluating Malt Flavor: The Hot Steep Method
The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.
Building a Sensory Program
Objectively measuring quality is a three-legged stool with microbiology, chemistry, and sensory forming the platform. Of the three, sensory can be the most approachable.
Getting Quality-Conscious in the Brewpub
Not all brewers are conscientious and competent stewards of our collective brand of craft beer, but brewpubs can be incubators for the quality-conscious phenomenon.
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