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Brewers Blog

News from the world of craft beer brewing!
18
Sep

PET Kegs And Assuring Beer Quality

The best ways to test one-way PET kegs for UV, light exposure, transportation and temperature One-way PET kegs are getting more and more popular because they represent a low-cost alternative to traditional steel kegs. They offer significant supply chain benefits, helping brands overcome the challenges of long distances as well as saving the cost of transporting empty kegs back to the producer. But how does one know if a PET keg has been adequately tested to protect your beer? The product development team at Petainer has been able to apply its design knowledge and expertise in resins to develop exceptional...
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5
Sep

Realising the benefits of co-fermentation and blending yeast

The Role of yeast in Brewing, a glance at history: No yeast, no beer. No beer, no civilization. Brewers have been making beer for millennia (c.13, 000 years as suggested by some evidence). However, it is only until relatively recently that we have begun to understand the role that yeast plays in beer production and alcoholic fermentation. Ancient brewers relied on natural sources of inoculum to start fermentation without knowing what yeast was. For a long time brewing was a mix of mystery, magic, tradition and the yeast cultures used for beer production were predominantly multi-strain cultures (i.e. yeast cultures...
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2
Sep

Understand and Describe Hop Flavors with New Tool

In this article we speak with Annika Redl, Sensory Manager at Barth-Haas about a tool they’ve developed for the brewing industry, and all beer enthusiasts, to better understand hop flavor and remove the subjectivity around describing it. Here’s the full transcript of the interview… What is the Hop Aroma Standards Kit and why is it useful? The Hop Aroma Standards Kit is a convenient tool to train judges on the Barth-Haas sensory language to describe hop flavor. We realized we needed hop aroma standards when we tried training and aligning our sensory panels in Europe and the USA. We needed...
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21
Aug

Producing Good Sour Beer Starts With The Right Bacteria

A BRIEF HISTORY OF SOUR BEERS Beer has been brewed for thousands of years and for the majority of this time has been produced using mixed culture fermentation via a complex spectrum of microflora, not just brewing yeast. Indeed, arguably, sourness (to some extent) has been an important and prevalent characteristic of beer throughout history. It is only in the last 500-600 years that hops have been used as the widespread and dominating flavouring of beer, with their bacteriostatic properties inhibiting the presence and activity of some bacteria in particular. In more recent history, the pioneering work of scientists such...
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20
Aug

PROGRAMME RELEASED FOR ASIA’S PREMIER CRAFT BEER CONFERENCE – CAPITALISE ON THE REGION’S RISE

With spend on premium beer expected to climb to over USD400 million by the end of 2021 in Southeast Asia alone*, it’s no wonder SEA Brew Conference & Trade Fair is Asia’s premier industry gathering, and the must-attend event for the regions’ burgeoning craft brewing community. And this years’ 5th edition, being held in Bangkok, Thailand on 26-27 September 2019 is set to deliver even more for attendees, as the just-released programme attests. Standout highlights include: “Export is Dead” so says Stu McKinlay, Yeastie Boys (NZ) – is shipping beer globally soon to become a thing of the past? Avoid...
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