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.
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.
Newly adopted tricks borrowed from Old World beer culture are helping to elevate service and presentation, reimagining what draft beer looks like.
For a price, automated cell counters can save valuable lab time otherwise spent peering into microscopes and counting manually.
Brewers looking to perfect their beer are proving that pasteurization has a place even at small breweries.
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).
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.
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.