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

 
  • Aging of whole hops

    ​Q:  In Volume I of the MBAA Practical Handbook for the Specialty Brewer, in the hops section, it was stated that freshly harvested hops should be aged for a minimum of 6-12 months before using.  This caught me by surprise.  I would have figured fresher the better.  Really?

     
    A:  For some hops, particularly low alpha aroma varieties, the slow oxidation that occurs in baled whole hops kept at freezing storage tem Read More...
 

 DISTRICT NEWS

 

District Cincinnati is Now District Midwest!

After a journey nearly two years long, District Cincinnati was renamed District Midwest as of April 4, 2014. Congratulations to District Midwest! Click here to read more about this change.

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 WHAT'S BREWING?

 

Conference Proceedings Now Available

If you purchased the Annual Conference Proceedings, they are now available. Log in to download presentations from technical sessions, poster sessions, workshops, and more. If you would like to purchase access to the proceedings, they are also available for purchase in the MBAA store.
 

Upcoming MBAA Scholarship Deadlines

The application deadlines for the following scholarships are coming up. Visit the scholarship provisions page for complete details and eligibility requirements.

North American Brewers Association Scholarship—August 15
Provides a student with a $1000 grant toward the cost of tuition for the MBAA Malting and Brewing Course.
 
Walter Connally Powell, Jr. Memorial Scholarship—August 15
Provides an annual scholarship of full tuition to the MBAA Malting and Brewing Science course, plus a stipend of up to $1000 to the awardee to cover travel and transportation costs to and from the class.
 

 CONTINUING EDUCATION

 
 

Brewery Engineering and Utilities Course

September 7-19, 2014
Portland, Oregon
 

Brewing and Malting Science Course

November 2-13, 2014
Madison, Wisconsin
 

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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