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Krysta Boisvert was a new brewery quality manager who had found her groove. Fermentations were to spec, microplate tests were coming back clean, and everything was going swimmingly—until one day, she found traces of pediococcus and lactobacillus.

This is a moment no brewery employee wants to witness. Thankfully, Boisvert is a trained microbiologist and determined the cause and solution before any major issues arose—exactly what the brewery had hired her to do.

Quality matters at any size brewery, especially if you can’t see it. And the team behind beer quality is what matters most since data doesn’t analyze itself.… Read the rest “The People Behind Beer Quality”

Brew in a bag (BIAB) process:

1. Mash Grain at 148°F (64°C) for 60 minutes (pH between 5.30-5.35)
2. Pull bag and add first wort hops
3. Bring to boil and boil for 60 minutes
4. Whirlpool hop addition at 170°F (77°C) for 15 minutes
5. Cool wort to 55°F (13°C) and pitch yeast.
6. Let ferment at 55°F (13°C) until about 60% complete with fermentation about 4-6days
7. Bump temp to 65°F (18°C) and finish out fermenting (this is usually when I add the dry hops)
8. Cold crash to 38°F (3°C) and add gelatin to fine for 24-48hrs and then keg.

60-minute mash at 154°F (67.8°C)

60-minute boil.

Ferment at 65°F (18.3°C) until 5 points from final gravity. Then increase the temperature to 75°F.

Cold crash, then package.

The post A Mild Case Dark Mild appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “A Mild Case Dark Mild”

Visiting Denver for the Great American Beer Festival (GABF) tops the bucket list of many beer lovers around the world. This annual celebration of American craft beer, innovation, and passion happens in late September/early October and boasts a one-of-a-kind experience for all those who enjoy craft beer. The year 2022 saw 40,000 beer lovers descend on the Mile High City to sample nearly 2,000 beers from 500 of America’s craft brewers. Why does this festival top the “must-do” lists of so many beer lovers? What exactly can a beer enthusiast expect from the festival?… Read the rest “10 Reasons to Attend the Great American Beer Festival”

Heat 1 gal. (3.8 L) water to 160°F (71°C). Add the milled malt and mash at 147-150°F (64-66°C) for 60 minutes. After 60 minutes, increase the temperature of the mash to 170°F (77°C) and hold 10 minutes for mash out.

While you’re mashing out, heat 0.75 gallon of water to 170°F (77°C) in a separate pot. Set a large mesh strainer over a third pot, 12 qt. Cambro, or other large vessel and pour the mash through the strainer to separate the wort out from the spent grains. Slowly pour the sparge water over the spent grain until you’ve collected about 5.5-6 qt.… Read the rest “Your First SMaSH Ale”

Receive a FREE special edition hat when you use code GABF23 to purchase a one-year American Homebrewers Association (AHA) membership through Sept. 23, 2023.

• Join/Renew: Use promo code GABF23 when you join/renew online (quickest option!)
  or
  Visit the AHA booth at the festival
• Redeem: Pick up your hat at the AHA booth during your ticketed session*

AHA member benefits can cover the price of membership!

By joining American Homebrewers Association, you’ll enjoy tons of awesome benefits, including six issues of Zymurgy magazine and exclusive AHA Member Deals at breweries, brewpubs and homebrew shops, and more!… Read the rest “Exclusive Great American Beer Festival Attendee Offers”

Have you ever noticed how climbing bines of emerald hops resemble pea plants? Like hops, peas are botanically fruit, but that doesn’t stop many people from regarding them as green vegetables. Just as peas are eaten in spring salads and exalted as summer produce, hops play an important role in supporting farmers market fare, bolstering beers with lighter grain builds to better pair with bitter greens and brassica.

Chefs such as Josh Niernberg at Bin 707 Foodbar in Colorado are finding ways to marry their local flavors and tap lines. Bin 707 is in Grand Junction, just 25 miles east of the Utah border, in the fertile region known as the state’s wine country.… Read the rest “A Great Beer for Greens”

American Homebrewers Association’s Nancy Noll On Homebrewing, Snowboarding, Dyslexia, Her Membership to the AHA, Who Inspires Her and More….

By Julia Herz, American Homebrewers Association Executive Director

Nancy Noll has homebrewed since 2014 and has been an AHA member for many years. She spends her time in Northern California and Central Oregon, where she loves to snowboard in the winter, float on the river in the summer, and homebrew all year round. This Central Oregon Homebrewers Organization (COHO) member reached out to me after hearing me present at the Women’s International Beer Summit.… Read the rest “Zymurgy: Director’s Cut (September/October 2023)”