The rising interest in hard seltzer and other not-so-beery beverages has led to new looks at existing gear in the brewhouse—as well as investments in equipment or partnerships that could have wider benefits.
Cracking that barley kernel isn’t what it used to be. Today, brewers who want to dial in their grist and brew better, more efficient beer have a wide range of options. John M. Verive demystifies the increasingly complex options.
In this edition of Gearhead, John M. Verive zooms in on the arsenal of less specialized, more humdrum (and often more beloved) tools that brewers use every day.
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).