Every year we observe World Energy Day with a spotlight on Koda Energy, the energy-efficient power source for Rahr Malting Co.’s Shakopee, MN campus—and cause for celebration of the Rahr malt in your mash vessel.
With the 2021 harvest in, brewers and maltsters are seeing firsthand how this year’s barley crop has been impacted by widespread drought and global logistics challenges.
Magic flows through Bottle Logic Brewery’s ‘Arcane Rituals’ barleywine, channeled by the deep, rich sweetness of Chevallier Heritage malt
Before jumping into a discussion of lupulin-enriched hop pellet production, let’s start with a quick review of how “normal” hop pellets are produced. The process of transforming hop cones to pellets begins when hop cones are hammer-milled into a powder. This sticky and aromatic powder is then blended to homogenize hops from multiple bales, cleaned to remove strigs, and then compressed into pellets using a pellet die. Approximately 90% of the total hop cone weight is retained, so this sort of hop pellet is known as a Type 90 or T-90. Most brewers usually skip the T-90 designation and refer to these as pelletized hops.
As summer fades and the Pumpkin Spice Latte once again holds residence in a coffee shop near you, farmers in Yakima Valley take to the hop fields. As harvest begins, the vivid and bold aromas float through air and fill every nose with fragrance. Scents like rich pine and strong citrus and potent dank wrap their way around the valley, marking the turn of the season and the budding excitement of a new crop of hops.
BSG partners with New Zealand Hops Ltd. to bring the best of New Zealand hops to brewers. New Zealand Hops Ltd. Is a cooperative of growers who, through their work with New Zealand Plant and Food Research and the New Zealand Hop Research Committee, have brought the craft brewing world some of the most exciting varieties of the past few decades, including …
Each year when June comes around with a smattering of rainbows from numerous companies and corporations, it’s easy to forget the basic heart of what Pride is – a celebration of love and a reminder of the basic rights hard-won by the LGBTQ+ community. Today we’re talking Deb Loch of Urban Growler Brewing Co, and Jessica & Erika Jones of Giant Jones Brewing, two LGBTQ+ breweries where Pride isn’t a once-a-year party, but an everyday celebration.
With the second coming of the Roaring Twenties this summer, Brut IPA is ripe for rediscovery as an easy seasonal that won’t disrupt production schedules, a low-carb differentiator for taproom guests, and a common ground for devotees of both hazies and crispy bois.
A truck rolls in with a fresh order straight from the BSG Warehouse. The team gathers around as the pallets are unloaded, and as the last pallet hits the ground, the hunt is on. Somewhere between the malt bags hides a hidden gem – the coveted Pearson’s Salted Nut Roll. How did the Salted Nut Roll become such a staple sweet in the brewing industry?
There’s a lot to know about yeast, and Fermentis is here to tell you all about it! Here’s the top ten facts you may not have known about yeast, brought to you by Fermentis Academy.
It’s common in the craftbrewing industry for new trends to emerge from the creative brainwaves of brewers. One of the latest emerging trends however, has left people scratching their heads. Meet the Cold IPA.
New Zealand Hops Ltd. is a cooperative of Master Growers, built on family values, whose legend and cultivars have been crafted for over 150 years with creativity and passion.
In the midst of the dreary winter months, there’s something new to get excited about. New hop varieties Aurum and Diamant from Germany are coming to the US, and we asked Marble Brewery of Albuquerque, New Mexico to give them a trial run.
There’s something special to be said for a malt that’s considered the workhorse of many a brewery, and useable in a respectable amount of beer styles. Crisp Scottish Pale Ale Malt is, as its name alludes, 100% Scottish, with a rich color and balanced sweet, malt flavor which is ideally suited to ale brewing. But, you don’t have to take our word for it- just ask Steve Finnie of Little Thistle Brewing Co., and Luc “Bim” Lafontaine of Godspeed Brewery.