John M. Verive
Stable Nonalcoholic Beer on Draft: A New Path ForwardLearn how Nagardo, a naturally derived microbial stabilizer dosed in the brite tank, helps breweries maintain draft stability without compromising flavor.
An Ode to Cold Liquor, Which Gets It Done QuickerCold showers are trendy, and cold plunges are so hot right now—but craft breweries were taking advantage of cold water before it was, well, cool. Here’s a closer look at one of the most undersung pieces of brewhouse equipment—the CLT—as well as other ways to knock out and chill.
Improving Brewery Tank Cleaning, Sanitation and Packaging Line EfficiencyCleaning and drying are not just sanitation concerns for breweries. They directly impact production speed, labor, water and chemical use, packaging quality, and overall uptime.
The Brewery Lab Is a Modern Shrine to the Brewing GodsIn the never-ending quest for quality, brewers turn to specialized instruments to build a better understanding of their raw materials, their processes, and their beer.
Dedication & the Gear of DecoctionIt doesn’t take a bespoke lager brewery to bring the subtle complexities of decoction to craft lager—but it does take some ingenuity.
Quercus Curious: On the Care and Feeding of Barrels in the BreweryThe old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.
Gearhead: This Ain’t Your Dad’s Near-BeerAs demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.
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Fresher, Farther, Faster: Wet Hops, Beyond the HarvestHarvest-hopped beers are a seasonal delight no longer limited to breweries near the hop fields—nor even to the harvest season. Here’s a look at the logistics and tech that are expanding the harvest in time and space.
From Barleycorn to Beer: The Maltster’s Magic TrickBetween the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.
Gearhead: Dead Heads, Shockwaves, and the Search for the Perfect PumpThe beating hearts of a brewery aren’t glamorous and won’t impress casual visitors, but they can do a great deal to improve how brewers do their jobs. They can also make a lot of noise.
Gearhead: The Enviable Lightness of Craft LagerWhat does it mean to worship at the altar of crisp? For brewers, it means special attention to technique and to the cellar.
Gearhead: Yeast Just Want to Have Fun!Brewers don’t make beer, yeast do—but they also make a lot more yeast. Here’s a look at some of the specialized gear that brewers use to propagate and ensure consistent pitches from batch to batch.