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.



  • DMS breakdown during wort boiling

    Q: What time is needed for DMS breakdown during wort boiling?

    A: Dynamic low-pressure boiling uses a temperature range of 100–103°C for wort boiling. Necessary parameters of wort boiling, such as the stripping of dimethyl sulfide (DMS), can be widely influenced by a number of factors including the number of pressure build-up intervals, the intensity of the pressure, and the rate of alteration of the pressure (Δp/ΔT). Read More...




District Midwest

All things HOPS was the focus of the District Midwest Fall 2014 meeting, October 11, at Ohio State University's Ohio Agricultural Research and Development Center (OARDC) in Wooster, Ohio. Read the recap here.

District Western New York

District Western New York recently held a meeting at Southern Tier Brewing Co. The turn-out was great and a wonderful time was had. Technical presenter Matthew Letki from Canada Malting Co., Ltd., provided an in-depth look at the upcoming malt crop year as well as interpretation of a malt analysis sheet. Read the full meeting wrap-up here.

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MBAA Technical Director Opening

MBAA is seeking immediate applications for the position of MBAA Technical Director. 2014TechDirectJobDescription.pdfRead the job description here. Each submitting candidate is asked to address the accompanying questions in their cover letter. Deadline for applications is December 5. Please send confidential letter of interest and resume to

Introducing Webinars on Tap!

MBAA is expanding its online tools by offering webinars on a number of technical topics. On 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.




Webinar on Tap: Beer Labels—Part 2

November 26, 2014

Beer Steward Seminar

April 13, 2015
Portland, Oregon

Brewery Packaging Technology Course

April 26-May 7, 2015
Madison, Wisconsin

Beer Steward Seminer

October 6, 2015
Jacksonville, Florida

Brewing and Malting Science Course

October 25-November 5, 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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