John M. Verive

http://beeroftomorrow.com


Gearhead: Monster Mashes & Tuns of Fun

As brewers pursue ever higher gravities for richer, stronger, thicker stouts, something immediately becomes clear: Most breweries weren’t made for this. Here’s a closer look at how breweries are adjusting for huge grists, long boils, and viscous beers.

Hop It Like It's Hot: Whirlpools, “Dip Hopping,” and More Ways to Squeeze Out Aroma

Pull levers, turn knobs, spin wort—from whirlpools to “dip hopping,” here is a detailed look at some specific hot-side techniques and gear for dialing in substantial hop flavor and aroma.

Gearhead: Side Pulls & Slow Pours

Newly adopted tricks borrowed from Old World beer culture are helping to elevate service and presentation, reimagining what draft beer looks like.

Gearhead: Keeping an Eye on a Brewery’s Microscopic Workforce

For a price, automated cell counters can save valuable lab time otherwise spent peering into microscopes and counting manually.

Gearhead: Pasteurization’s Place in Craft Beer’s Battle

Brewers looking to perfect their beer are proving that pasteurization has a place even at small breweries.

Gearhead: Shortening the Wait for Finished Beer

Many brewers are using in-line carbonation systems to inject CO2 into the beer as it moves from one vessel to another, thereby reducing the wait from crashed to canned (or kegged).

Gearhead: The Force Behind the Fizz

How spunding valves can help your yeast pull double duty.

Get Sideways: Brewers Turn to Horizontal Tanks

Lager brewing is technical and unforgiving, but today’s independent brewers are taking up the challenge and employing horizontal lagering tanks, vessels more common in the breweries of the world’s biggest brands, to keep their yeast happy.

Ready, Aim, Hop. Examining the Hop Gun in Breweries

The aim of the HopGun is to get more hop character into a beer in less time and with adding fewer hops. It provides better efficiency and quality, reduced dissolved oxygen (DO) levels in the finished beer, and a safer working environment for the brewers.

A Wine Wand for Wild-Ale Wizardry

When it comes to making barrel-aged beers, a growing number of breweries are looking to wine producers and their tools to help with the process.