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.
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.
Smog City Brewing Co. has seen steady growth during its seven years in business. It has largely focused on draft, but as the cofounders look to move the brewery to the next level, they have turned to glass bottles to reach new accounts and customers.
It’s one thing to have a cask program. It’s another thing to make sure you have the equipment to do it right. Yorkshire Square Brewery peddles ale thanks to it’s impressive cellaring and serving system.