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2017 Master Brewers Conference
77. Effects of specialty malts on the visual preception of beer and foam

Dan Bies, Briess Malt & Ingredients, Chilton, WI, U.S.A.

Malt and Grains

The visual perception of beer is commonly described in terms of SRM, hue, and foam hue/color. This presentation will look at the physical phenomena affecting these attributes and the variations in malt processing that help to create the wide range of color intensities and hues we observe in beer and its foam.

Dan has a B.S. degree in biology from the University of Wisconsin—Stevens Point. He has attended brewing courses at Seibel Institute of Technology and microbiology courses at Silliker Laboratories. Prior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing, and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten-free beer, malt, fermented malt beverage base, and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles and posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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