Select bacteria strains to accentuate lactic or acetic acid characteristics in your sour beer
The proprietary hop variety that's surging in popularity with craft brewers
It can be very costly to get your electrical requirements wrong in brewery pre-planning
An investigation of hop components and their inhibition on the growth of major lactic acid beer spoiling bacteria
A look into Kveik, from Norwegian farmhouse yeast cultures to its development as a commercial product from farmhouse to fermenter.
Exploring the diversity of cider profiles through the selection of new yeast strains
Small fermenting lines enable pilot batch brewing, so you can experiment in a cost effective way.
Effective planning is complex but ensures that raw materials, equipment and human resources are available when and where they are needed.
Understanding the risks of over-attenuation with the increased use of hops in modern hop-forward beers
Brewers are starting to rediscover some of the complexity of brewing with multi-strain cultures