6 articles in this category
Looking for a way to get better yield while maximizing your equipment and hitting your targets consistently? Try mashing and brewing to a higher gravity, then adding water before fermentation. Breakside brewmaster Ben Edmunds explains.
In this clip from his video course, Breakside brewmaster Ben Edmunds makes the case for streamlining the number of water profiles at your brewery—a change that leads to better comparisons among beers and adjustments that can improve multiple beers at once.
Whether it’s an unfamiliar style, yeast, or dipping into barrel-aging and blending, Breakside brewmaster Ben Edmunds explains why it pays to know your brewery’s wheelhouse—and to carefully, thoughtfully add to those strengths.
“There’s nothing romantic about a dirty wood cellar,” says Lauren Woods Limbach, New Belgium’s wood-cellar director and master blender. In this clip, she explains the importance of cleaning and preventive maintenance—especially when it comes to aging foeders.
In an updated chapter from our Brewing a Business course with Allan Branch, we identify what makes a business fail—and how to fix those issues before it's too late.
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.