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.



  • 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 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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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.

New Beer Steward Program

Interested in becoming a Beer Steward? Learn how to take care of, present, and describe the beers you sell on your own schedule. You now have the option of attending the live seminar before the CBC or Annual Conference or participating in redesigned Beer Steward Certificate program, an independent study package that includes the Beer Steward Handbook, the MBAA Tasting Journal, and access to the Certificate examination.



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



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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