Gambrinus Malting’s Post

Escarpment Labs is all over this winter's Brewing Industry Guide from Craft Beer & Brewing! 🔎 ✔️ An article on no-/low-alcoholic yeast research, comparing a bunch of yeasts including our non-alc strain NAY (Spoiler alert, they find NAY is among the best option for wheat beers!) ✔️ A great profile on lab evolution featuring Richard Preiss, highlighting the development of some of our newer strains like Pomona (in partnership with @lallemand) and TERPS. Let us know if you check them out!

"The reason we bought a BeerFoss™ FT Go was actually to measure our non-alcoholic beer” Non-alcoholic (NA) beer is becoming “the big thing” in beer. We caught up with Landgang Brauerei in Hamburg to speak about new brewing methods for NA beers and why on-point analysis is so important in the non-alcoholic beer market. https://lnkd.in/g_8mHesW #nonalcoholic #NA #beer #craftbrewing

Non-alcoholic beer is on the rise, and Mash Gang is leading the charge in craft. In this weeks episode, Jordan . breaks down the science, struggles, and stories behind brewing incredible non-alcoholic craft beers. 🎥 Highlights: 1️⃣ The challenges of brewing NA beers 2️⃣ Recipe development 3️⃣ How Mash Gang keeps consistency & quality top-tier 4️⃣The market perception of non-alcoholic brews This is a must-listen for brewers and N.A. drinkers curious about this rapidly growing market 🍻 💡 Sponsored by: SSV Limited – Brew more. Brew better.

Meet Wasted Degrees Brewing: brewers of Scotland's best IPA made with Voss Kveik yeast 🍻 From a homebrew kit in their parent's garage 8 years ago, the business owned and operated by brothers Conall and Jack Low now brews up to 25,000 litres of beer each month and exports to 13 countries. The multi-award winning renewables-powered craft brewery recently won the accolade of 'Best IPA in Scotland', gaining a gold medal for their Kveik IPA from SIBA, The Society of Independent Brewers and Associates, the UK's largest beer & brewing trade body. The Kveik IPA is fermented on WHC Lab Norwegian Voss Kveik yeast. This yeast strain is a legend in the making for its fast fermentation speed and ability to withstand high temperatures. The Kveik IPA is in high demand and will return to stock in early-February. 📸: Wasted Degrees Brewing #CraftBeer #WHCLab #Beer #CraftBeerEurope #Brewing #Brewer #BrewingIngredients #Yeast #YeastStrains

This is a crisp, compelling breakdown of the stakes in the new American Single Malt standard of identity. Letting distillers--instead of a government regulator--decide when to make single malt cuts allows for greater exploration of the limitless possibilities of malted barley and greater expression of the distiller's individual vision. This is essential for small craft distillers working their butts off to create differentiation in a market dominated by megabrands distilling whiskey at their megarefineries at 160 proof and less. That proof at that scale might make sense, and they should be free to do it. But for small distillers batch distilling on pot and hybrid stills, greater freedom allows greater control over results. Let distillers make their cuts wherever they want--below 160 or above. And let consumers decide what they like best. We can trust that they will. They deserve the chance! Note: Edited to reflect an edited version of the article.

Did you know? 👉 Flaked Torrefied Maize for brewing and distilling; consists of maize grits that have been micronized at high temperatures which bursts open the starches and thus gelatinises the maize. 😍🌾 In brewing, this lightens the wort and can add a unique corn flake-like sweetness to beers. Maize can also be used by distillers to create bourbon style whisky without needing to pre-cook the maize. Do you use Flaked Torrefied Maize in your brewing or distilling? We'd love to know what you're making with it. 🍻🥃 Learn more ➡️ https://hubs.ly/Q02Vvl2v0

Craft Beer Market for Significant Growth: Market Trends, Drivers, Challenges | Deschutes Brewery, North Brewing Company 𝗙𝗶𝗻𝗱 𝗰𝗿𝗮𝗳𝘁 𝗯𝗲𝘃𝗲𝗿𝗮𝗴𝗲𝘀 𝗽𝗹𝗮𝗰𝗲𝘀 𝗮𝘁 https://www.rfr.bz/l259814 #craftbeverage #craftdrink https://www.rfr.bz/l7f27f2

As someone who's spent years savoring the intricate flavors of craft and artisanal beers, I'm absolutely fascinated by the latest scientific discoveries in brewing! Did you know that the origin of coriander can significantly change a beer's taste profile? Bulgarian coriander seeds apparently add unique flowery notes, something to look out for in your next Belgian white! My passion for beer tasting has led me down some interesting rabbit holes, and these new studies are mind-blowing. They've found that barley proteins actually affect how we perceive hop bitterness. And for my health-conscious drinking buddies - researchers are even working on developing probiotic beers! However, they're finding that the magic only happens in lightly hopped brews (sorry IPA lovers!). It's amazing how the art and science of brewing keep evolving. From the carefully selected grains to the precise timing of hop additions, every sip tells a story of both tradition and innovation. What's your favorite craft beer discovery? https://lnkd.in/ehXSKCRt 

The May issue of Beverage Media is out now! This issue takes a deeper look at the beer and beer alternative categories, and where they stand in the market today. In “The New Economics of Craft Brewing,” contributing editor Joshua Bernstein examines the financial considerations that craft breweries must now make, and what the new formula for success is in today’s sales landscape. Our second feature, “Where Does Hard Seltzer Stand?” evaluates data and source intel to advise retailers on the health of this popular category. Is it really waning? Or is hard seltzer here to stay? https://bit.ly/3JIULRs

Think you know everything about beer? Think again! 🍻 We at The Mannheim Craft Beverage Company, are launching a new series called #BrewingFacts, dedicated to unraveling common misconceptions about beer and diving deep into the intricate world of brewing. For our first installment, we're tackling the widespread belief that dark beers are inherently stronger than their lighter counterparts. Contrary to popular belief, a beer's colour is simply a result of the roasting process used for the malt ingredients. Similarly, a lighter-colored beer doesn't necessarily mean lower alcohol content. The truth is, it's the skill and technique of the brewing process that truly dictates a beer's strength and alcohol by volume (ABV). Our brewers meticulously control factors like mash temperatures, yeast strains, and fermentation conditions to achieve the desired ABV, regardless of the beer's shade. Take our award-winning Weizenbock, for instance. This amber-hued beauty boasts a rich, malty flavor and an impressive 7% ABV, defying the notion that dark beers pack more punch. Conversely, our crisp and refreshing Helles Lager, with its brilliant straw-yellow hue, clocks in at a respectable 4.9% ABV. So, the next time you're tempted to judge a beer solely by its colour, remember – looks can be deceiving. It's the artistry and precision behind the brewing process that truly determines a beer's character and strength. Stay tuned for more fascinating #BrewingFacts as we continue to explore the captivating world of beer-making. Join us on this journey of discovery and let us quench your thirst for knowledge, one pint at a time! #mannheimcraftbrewery #BrewingFacts #CraftBeerLovers #nocrapontap