Raw Materials

In today’s hop-forward beers, whirlpool additions contribute many of the IBUs—yet the results are less clear-cut than adding to the boil. Research—some new, some not so new—may provide direction.

Amid the enduring popularity of soft, pale, hazy IPAs, maltsters have worked to develop wheat malts specifically meant to fit the (grain) bill. Here are two examples, with insights from brewers who use them.

When it comes to malt these days, brewers are spoiled for choice—and yet maltsters continue to try new things, working to release products that satisfy modern brewhouse demands … and, maybe, find a place in your next recipe.

Beer is already made from plants, and foraging for local flavor is nothing new to terroir-focused breweries. So, what does it mean to brew with botanicals—and could your brewery capitalize on the trend?

Developing a malt especially for your brewery takes some planning, but there are potential benefits—such as nailing a target flavor within your process, making beer from truly local grain … or just the fun of finding out what it tastes like.

The farming practices are still new and not always clearly defined, but supporters of regenerative agriculture make the case that it could lead to better grains, better beer, and happier farmers.

From the barley farmer’s rain forecast to adjusting your grain bill, here’s how malt develops its protein content and what that means for your beer.

Recent experiments at New Belgium could help smaller breweries decide whether the benefits of mid-fermentation dry hopping are worth the potential costs.

Could floor-malted barley provide an edge for your beers? It has old-fashioned charm and its share of fans, even if its differences with pneumatic malt are relatively subtle. However, new research is beginning to explore what makes floor-malted barley different.

Having a sensory panel to regularly evaluate your beer is good practice—but what about one to evaluate your hops? Brewers and hop-sensory experts share their best tips on starting up a specialized panel—and careful hop evaluation is something that even the smallest breweries can do.