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 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.

District Mid-South

The District Mid-South One Day Technical Conference will be November 1 at Oskar Blues Brewery in Brevard, North Carolina. Topics will include boiler safety, maintaning batch consistency, recycling spent filter cake, hop breeding and applications, chiller systems, scheduled and preventative maintenance, and beer clarification and colloidal stabilization.

District Northwest

Registration is now open for the District Northwest Fall Meeting, which will take place November 14-15 in Bend, Oregon. View the event site for detailed itinerary and registration information.

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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.

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




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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