Principles of Brewing Science
A Textbook of Brewing, Vol. I
March-April 2018 Issue
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As 2023 draws to a close this year’s World Beer Meeting (WBM) in Austria and the Czech Republic is currently being held. What better time to take a step back and reflect on what a year this has been. I think it’s safe to say we have finally cracked the code. Are there little tweaks…
As the year comes to a close, it’s a good time to reflect on what we’ve learned at The Modern Brewhouse. This year, we saw an increase in small to medium craft brewers seeking consulting services on oxygen mitigation techniques. While there is still a lot of misinformation to navigate, we’ve noticed that opponents of…
We talk quite extensively, almost as an afterthought, about oxygen ingress and why we want to eliminate it, but what are the actual values? What can you expect in terms of numbers? Let’s take a quick look at some of the known quantities and review some scenarios. Many have asked about the maximum DO levels…
Like that the summer has come and almost gone. They say, time flies when you are having fun, and that couldn’t be more true here. Large numbers of members are making the best beer they have ever, and that includes myself. We discovered some more of the key points in the process that really contribute…
At this point if you are not bewildered by the amount of progress and forward movement we make here, I don’t know what to tell you. Q1 of 2022 is already wrapping up and boy has it been a great year thus far! The fermentation studies have made a re-appearance in an exciting way. After thorough…
As said previously these updates will be few and far between since everything that needs be said is on the forum. With that out of the way, here is your first quarter update for 2022. Malt We continue to be the tip of the spear on Malt, Malting and enzymatic activity enhancement. We can now…
A little late, but things around here are still moving as fast and feverous as normal. Here are some high level overviews of what we have cooking for our members. We completed a N=100 study of a special enzyme, that allows for roughly 85% attenuation. Mashing and attenuation are very important to us. With current…
It’s been awhile since any articles and updates have been posted, but trust me, we have not stopped pushing the envelope in the least. However, early last year we switched our model. Which is now paid monthly access. The forum holds most of the expansive tests and trials, but since we have switched to a…
Guest Author: Tuur Mertens Introduction Famous painter Edgar Degas once declared the frame to be ‘the pimp of the painting’. If he were a brewer, he might have made a similar statement about beer freshness; as it is exactly that what makes a good beer pop. Sadly enough, for both brewers and consumers alike, beer…
A very common question we hear is, “Malt has antioxidants?!” Malt is a natural product, and like many natural products, it contains naturally occurring antioxidants. Here is a list of them and what they do. In order to get an understanding of the possible pathways for Enzymatic and Non-Enzymatic consumption of Oxygen, as well as…