5 articles in this category
New Belgium wood-cellar director Lauren Woods Limbach explains the methodical way they forecast maturation times in their foeders, using sampling plans, specific lab tests, and deploying contingency plans when things don’t go as expected.
In this clip from her video course, New Belgium wood-cellar director Lauren Woods Limbach explains how and why they brew their mixed-culture, wood-aged beers precisely to spec—starting with the beer that goes into the foeders.
New Belgium’s wood-cellar director and master blender Lauren Woods Limbach shares pragmatic advice based on years of experience developing and running a large-scale blending program
The art of hop blending is getting a nudge from science. Research from Great Britain and Japan identifies hops and compounds that work better when they’re together—and they can also simulate the profiles of more sought-after varieties.
Knowing the aroma compounds that better survive the brewing process—and how best to use those that don’t—can help brewers get more from their hop additions and blends.