Jessie Smith is quality manager at SingleCut Beersmiths in Clifton Park, New York.
As brewers, we love our low DO levels and our cans of light, crisp lager in the summertime. Unfortunately, so do a couple of the stealthiest spoilage organisms known to the beer industry.
Widely available programs such as Excel or Google Sheets can be simple yet powerful tools for your brewing business, helping you achieve more consistent fermentations and a more predictable brewing schedule.
No brewery is too small or too short-handed to get a sensory panel going, and the education and expertise gained can be invaluable to the business. Here’s how to get your panel off the ground.