Brewing Best Practices

Best Practices – Souring methods using selected Lactic Acid Bacteria

Oct 20, 2023

Modern sour beer-making methods employ the use of bacteria (usually lactic acid bacteria and brewing yeast) to produce a very clean and drinkable sour beer in a relatively short amount of time. Compare Traditional Kettle Souring and Fermenter Souring Methods in this best practices document. ●●●
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Online module: Can you identify the major flavors of fermentation?

Jul 25, 2023

Can you identify the significant flavors of fermentation? Esters, phenols, H2S and diacetyl are standard terms in the brewing industry, but how do we identify and control them? Test yourself and build knowledge in this e-Learning module to achieve desired flavors during beer production. ●●●
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NABLAB – Non-Alcohol & Low-Alcohol beer

Jun 9, 2023

There are different approaches to producing NABLAB, each of which requires substantial process and recipe optimization. In this document, we provide an overview of current best practices for crafting high quality NABLAB using a limited fermentation approach. ●●●
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Best Practice – Sourvisiae®

Jun 9, 2023

Mascoma Sourvisiae® is a modern fermentation solution that produces sour beers through one simple fermentation step. There is no need to pre-sour the wort, so the production process is fast, simple, and consistent. ●●●
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Technical Paper: Lager Made Easy

Feb 23, 2023

Lager is the most popular beer style around the world. But how many times have we heard brewers tell us they are difficult to produce? Sensory defects cannot be masked by the complex flavors of malt and hops. To help you craft consistent and high-quality lagers, we combined our team’s expertise in this free technical paper. 

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Best Practices: Lager Strain Selection

Dec 20, 2022

Lager is the most popular beer in the world. Clean and refreshing, this style has won over 90% of the international beer market. The production of lagers is a recent innovation in the history of brewing, which is measured by thousands of years. The appearance of lagers is attributed to the XV-XVI centuries, and Bavaria is considered the birthplace of the style. ●●●
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Yeast nutrition fundamentals

Nov 16, 2022

Yeast nutrients are a major factor of influence on overall health and fermentation performance. By adding nutrients, one can “improve alcohol yield, reduce fermentation time, enhance yeast viability and vitality, and increase diacetyl removal, as well as control undesirable flavor compounds”. ●●●
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Better brewing with process aids

Nov 16, 2022

Process aids are also popular additions to beer as they can increase efficiency, reduce waste and improve the overall quality and profitability of the product. ●●●
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Better brewing with enzymes

Nov 16, 2022

Enzymes are an integral part of life with millions of biochemical reactions catalysed by specific enzymes. The brewing process takes advantage of the natural biological processes of germination and fermentation, where enzymes play a critical role. ●●●
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Best Practices – Sour Solutions: Strain Comparison (US only)

Nov 16, 2022

Sour beer styles range in seemingly unlimited fl­avors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired ­flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer. ●●●
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