Hayden Beverage Company’s Post

𝐓𝐡𝐞 𝐜𝐨𝐫𝐫𝐞𝐜𝐭 𝐢𝐝𝐞𝐧𝐭𝐢𝐟𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐧𝐝 𝐨𝐟 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐭𝐡𝐞 𝐛𝐞𝐫𝐰𝐢𝐧𝐠 𝐩𝐫𝐨𝐜𝐞𝐬𝐬. Researchers from the 𝐂𝐃𝐑 𝐂𝐡𝐞𝐦𝐢𝐜𝐚𝐥 𝐋𝐚𝐛 “𝐅𝐫𝐚𝐧𝐜𝐞𝐬𝐜𝐨 𝐁𝐨𝐧𝐢𝐜𝐨𝐥𝐢𝐧𝐢” conducted a study on brewing with the aim of: • understanding which is 𝐭𝐡𝐞 𝐛𝐞𝐬𝐭 𝐦𝐞𝐭𝐡𝐨𝐝 𝐭𝐨 𝐝𝐞𝐭𝐞𝐫𝐦𝐢𝐧𝐞 𝐭𝐡𝐞 𝐞𝐧𝐝 𝐨𝐟 𝐭𝐡𝐞 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐩𝐫𝐨𝐜𝐞𝐬𝐬; • determining the residual sugar concentration in order to 𝐚𝐯𝐨𝐢𝐝 𝐩𝐫𝐨𝐛𝐥𝐞𝐦𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐩𝐫𝐢𝐦𝐢𝐧𝐠 𝐩𝐡𝐚𝐬𝐞. For this purpose they studied the 𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐟 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐛𝐥𝐞 𝐬𝐮𝐠𝐚𝐫𝐬 as well as the variation of wort density during fermentation. Take a look #beer #beerindustry #brewing #brewingequipment #brewer #brewery #breweryequipment #cdrbeerlab #cdrfoodlab

Ladies, gentlemen, and whiskey enthusiasts, let’s raise our glasses to the whiskey of the hour –  New York Distilling Company, LLC’s Jaywalk Bonded Rye Whiskey. Reviewed by Tony Sachs for Forbes, New York Distilling Company’s new rye whiskey, Jaywalk Bonded Rye, has been named “whiskey of the week.” How does it stand out from the rest? By using a locally grown, non-GMO varietal called Field Race Rye. “My favorite of the three [expressions] is Jaywalk Bonded Rye, a 7 year old bottled-in-bond expression. The Horton grain really does make a difference — this is a spectacular rye, sweet and rich with notes of chocolate, brown sugar, baking spices, a touch of honey, and a hint of tropical fruit, like concentrated cantaloupe.” Learn more about this standout whiskey by clicking the link below.

Automated pump over systems let us make BETTER red wines, with FAR LESS labor, saving our customers money and the heartaches of protocols not faithfully followed. 1 down, 14 more tanks to go here at FermForge! Pumpovers (similar to “punch downs” in open topped tanks) are used primarily during red wine fermentation which occurs with the juice, skins, and seeds all together (opposed to white and rosé wines which are generally juice-only). Liquid from the bottom of the fermentation is pumped and sprayed over the top of the “cap” of skins and seeds lifted by the CO2 the yeast produces. This re-mixes the skins, seeds, and juice to allow for additional color, flavor, and antioxidant extraction during fermentation. Usually this must be done manually with a sump tank with screen, pump, crew of two, hoses, and be done often several times a day every day. This is where building tanks and automation systems to eliminate most of these can create some big long term savings and more consistent quality wines! Working on chaining these together for an additional layer of automation with our VinWizard system so these can also be further monitored and controlled remotely in a single portal! Super cool stuff! FermForge Texas Vine Country 🍇 TEXAS LEGACY VINES #TexasWine #TexasVineyards #GrapeReturns Mike Moreland Matt Moreland KEELEY HUBBARD TRACY HUBBARD

“Bringing to the market a reliable and aromatic strain” was the goal of Escarpment Laboratories when they selected LalBrew Pomona™. This hybrid yeast comes from a highly aromatic strain bred with a robust strain to create a unique combination of great performance and ideal flavor. Escarpment used Adaptive Lab Evolution in highly hopped wort to push the strain to perform well in IPAs fermentations. This strain is haze-positive, helping brewers produce consistent hazy beers, and also has biotransformation capabilities to enhance the peach and tropical fruit flavors in beers. Are you looking forward to trying it? Let us know in the comment section. #lallemandbrewing #webrewwithyou #brewingyeast #pomona #biotransformation #ipa #craftbeer

Having trouble getting ferments to finish😒? It’s that time of year where the sluggish and stuck ferment calls start to come in🚨. We are here to help!  LAFFORT has many resources for helping winemakers with the hardship of doing a yeast restart. First, it is important to know your numbers🔢: 🟢 Volatile Acid – What is the current VA on the wine?  🟢 Malic & Lactic Acid – Has the wine started to go through ML fermentation?  🟢 Alcohol % - What is the current alcohol level in the wine?  🟢 Residual Sugar – At what Brix or RS did the ferment stop?  🟢 SO2 levels – What are the current free and total SO2 numbers?  🟢 Total Acidity – What is the pH and TA of the wine?  Knowing the numbers can help determine the details of your restart process. Have your wine numbers ready when you call your LAFFORT Technical Rep for help with your restart🆘.     To access our fermentation restart protocol, click this link: https://lnkd.in/g6f9vNQJ Be sure to download a copy and save for reference later🔖    #laffort #laffortusa #oenologybynature #fermentation #winemaking #wineproduction #harvest2023 

The ultimate question for brewers: DRY or LIQUID? 🤔 There are a lot of factors that go in to making the decision of what strains to bring into your brewery. Depending on the goals of each beer on your tap list (price, flavour, selection, or more), you may lean toward one option or another — or perhaps even having both on hand! With the announcement of our collaboration with @lallemandbrewing last week giving a wider selection of dry yeast options with their LalBrew Premium Series, we're revisiting our blog post to help you figure out what your ideal fermentation bundle looks like. Head over to https://buff.ly/4bOfiky to learn more!

Barley - the backbone of your favourite brew. This ancient grass has been the brewer's best friend for millennia, and here's why: Barley comes with its own enzymatic toolbox, perfectly suited for beer-making. Its unique aleurone layer breaks down starches into fermentable sugars better than any other grain. Humans have been cultivating barley for beer possibly as long as we've been growing crops and we approve! From two-row to six-row, winter to spring varieties, there are thousands of barley cultivars. Each brings its own unique character to your pint. The malting process – where barley's dormant sugars are awakened – is a craft in itself, setting the stage for the flavours in your glass. Modern genomics are also helping brewers fine-tune barley strains for even better brewing qualities, ensuring your future beers will be better than ever. So next time you raise a glass, let’s give a nod to the not so humble barley plant.

Did you miss this? Barleywines and wheatwines, with their rich flavors and aging potential, showcase the complexity of malt over time. In this article from @craftbeerbrew, brewers are exploring new "weirdwines" by experimenting with diverse grains like triticale and millet, pushing the boundaries of traditional barleywine styles. Enzymes and sugars play crucial roles, ensuring proper conversion and fermentability, while balancing sweetness and alcohol content is key. From invert sugars to smoke-infused malts, brewers worldwide are innovating, creating unique expressions of grain in high-strength beers. These "weirdwines" not only stand alone but also offer blending opportunities, expanding the horizons of brewing possibilities. Check it out at the link below! #fermlyknow #knowyourcraft #knowyourbeer #didyoumissthis #craftbeer #barleywines

proBrau – with your VISION we design your process and product #Craftbrewers rediscovered the classic technique of #dryhopping, that is, of adding hops to cold beer. This process was already well known in the nineteenth century and is now being revived. It is a form of cold extraction, whereby #hops are added to the finished beer in the bright, lagering, or conditioning tank. The dosages are calculated based on the hop oil content, not on the amounts of alpha acids. #Beer is a polar solvent and the average beer contains roughly 92% water and 5% ethanol. This means that the compounds released by the hops in the cold area are primarily polar. Alpha acids dissolve only minimally in wort or beer unless they are isomerized. On the other hand, especially low molecular esters and terpene alcohols are easily transferred. This is why dry-hopped beers have fruity and floral aromas. The "SCHULZ Rocket" from KASPAR SCHULZ Brauereimaschinenfabrik & Apparatebauanstalt GmbH is the perfect hop dosing system for small and mid-size breweries. Let´s fire up some rockets for the upcoming year! Take a look at the product review video on our website: https://lnkd.in/d392TmJB

Waiting too long for your beer to reach its full potential? ⌛️ One brewery was routinely waiting up to 7 days to cold crash, despite reaching final gravity. Using PLAATO Pro's fermentation activity data, they identified opportunities to speed up the process. PLAATO Pro empowers brewers to make data-driven decisions and optimize their timelines. With real-time insights into fermentation activity, you can confidently determine when to cold crash, saving valuable time and resources. Don't let unnecessary delays hold you back. Discover how PLAATO Pro can streamline your brewing process and get your beer to market faster. #BrewingEfficiency #FermentationOptimization #DataDrivenBrewing