TECH TIPS

 

Cleaning the Brew Kettle

The brew kettle is possibly the most critical piece of equipment in the brewhouse. The wort boiling process is where intense heating will condense the wort, drive off unwanted volatiles like DMS, develop malt flavors, isomerize and solubilize hop acids, and effectively sterilize the wort prior to subsequent cooling and yeast pitch. In order for the brew kettle to perform its job successfully its heating surfaces must be clean enough to efficiently transfer heat to the wort.

 

 ASK THE BREWMASTER

 
  • Pectin build up problems

    ​Q:  Is pectin build-up a problem for kegs or bottle fillers used to package cider?

    A:  Pectin is found in fruits where it is part of the cell wall material.  It is a complex polysaccaride and forms a jell. There is very little available data on how to deal with pectin build-up on filling equipment in packaged cider, however many cider makers will use a pectinase enzyme to break it down and eliminate it from being a problem Read More...
 

 DISTRICT NEWS

 

District Midwest

District Midwest announces their Fall Meeting and the subject is all hops! It will be held on Saturday, October 11, at the Ohio State University's Agricultural Research and Development Center in Wooster, Ohio. View the event page for details and registration.
 

District Northern California & District Southern California

District Northern California and District Southern California are teaming up to host a Technical Conference. The conference will be October 24-25, 2014, in Paso Robles, CA. Mark your calendars! Download the program here.

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 WHAT'S BREWING?

 

Introducing Webinars on Tap!

MBAA is expanding its online tools by offering webinars on a number of technical topics. On October 17, presenter Dale Rothenberger will go over what it takes to comply to state and federal workplace regulations in a growing brewery. Then, November 19 and 26, "Beer Labels 101" will discuss in two parts types of labels used by the brewing industry, the print processes used to create those labels. and the overall process of having labels produced.
 

Brewing & Malting Course Scholarships Awarded

Congratulations to the following members who have received scholarships to attend the 2014 Brewing & Malting Course, November 2-13, 2014, in Madison, Wisconsin.
 

MBAA Scholarship: Paul Popa, Tri-City Brewing, District Michigan
 

North American Brewers Association Scholarship: Kyle O’Loughlin, New Belgium Brewing Company, District Rocky Mountain
 

Walt Powell Scholarship: Larry Pomerantz, Barley & Hops Grill & Microbrewery, District Mid-Atlantic

 

 CONTINUING EDUCATION

 
 

Webinar on Tap: Brewery Safety

October 17, 2014
 

Brewing and Malting Science Course

November 2-13, 2014
Madison, Wisconsin
 

Webinar on Tap: Beer Labels—Part 1

November 19, 2014
 

Webinar on Tap: Beer Labels—Part 2

November 26, 2014
 

Brewery Packaging Technology Course

April 26-May 7, 2015
Madison, Wisconsin
 
 

 NEWS ON TAP

 

MBAA Mission Statement

To assist the brewing industry in continually improving their processes and products by providing and communicating technical information and innovation through the provision of professional development and support.

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