Potential Causes for Loss of Extract in a Brewery: Case Study from the 2017 MBAA Brewing and Malting Science Course

MBAA TQ http://dx.doi.org/10.1094/TQ-54-4-1231-01 | VIEW ARTICLE
 
Simon Nielsen (1), Jefferson Loftfield (2), Allison Lange (3), Zack Levickas (4), Will Moorman (5), Omar Nieves (6), Grant Newton (7), and Fred M. Scheer (8). 1. Central Waters Brewing Co., Amherst, WI, U.S.A. 2. Golden Road Brewing Co., Los Angeles, CA, U.S.A. 3. Old Ox Brewery, Ashburn, VA, U.S.A. 4. City Brewing Co., Latrobe, PA, U.S.A. 5. Flix Brewhouse, Albuquerque, NM, U.S.A. 6. Great Lakes Brewing Co., Cleveland, OH, U.S.A. 7. MillerCoors, Milwaukee, WI, U.S.A. 8. Krones Inc., Nolensville, TN, U.S.A.
 
Abstract
Here is one of two winning case studies from the 2017 MBAA Malting and Brewing Science Course, in which a group of students worked through a hypothetical problem that could affect any brewery today, a significant drop in extract after changing malt supplier. These courses and case studies are unique opportunities to work with and learn from many different people about the issues and problems that can face our own breweries on any given day.