The Malt In Your Beer Offers More Than Just Flavor
Interest from craft brewers, says one malt researcher, has "opened up a new era of research in grain and malting. There hadn't been innovation in malt for years." A look to the future of malt, its local impacts, and the embrace from brewers.
Understanding pH and Titratable Acidity in Sour Beer: Tools for Brewers and Enthusiasts Alike
Brewers have often used pH to describe the sourness of their beer, but recent research has shown not only that titratable acidity correlates more closely to perceived sourness, but that additional factors are also important. Stan Hieronymus elaborates.