
Understand Malt COAs: A Guide for Small Breweries Focused on Efficiency
When it comes to improving brewhouse efficiency, taking a simple initial approach to the malt Certificate of Analysis (COA) is helpful. Read More
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There is a lot of work that goes into brewing your beer. From cleaning and sanitation, to brewhouse operations, fermentation, cellaring, filtration, and finally packaging your beer, these resources will help you make the best beer at every step of the production process.
When it comes to improving brewhouse efficiency, taking a simple initial approach to the malt Certificate of Analysis (COA) is helpful. Read More
Katie Fromuth is the Technical Brewing Projects Manager for the Brewers Association. Prior to this role she held the position of Quality Lab Director with the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her Bachelors of Science in Environmental Health (2012) and Masters of Science in Horticulture concentrating in agricultural chemistry (2022) studying the impacts of package type on beer chemical stability. She holds a General Certificate in Brewing from the Institute of Brewing and Distilling, completed the Advanced Class in Craft Malt Production, and served as an instructor for the American Society of Brewing Chemists (ASBC) Deep Dive into Quality course. From her love of this industry she’s been involved with both the ASBC Technical Committee and Master Brewers Association of the Americas Rocky Mountain District board for almost a decade. She's passionate about communicating the science and art of brewing and fermentation to spark in others curiosity and joy towards the fantastic world of fermentation.
See Katie Fromuth's ArticlesDownload this cheat sheet on detecting and managing ethyl acetate, written by the Brewers Association Quality Subcommittee.Read More
The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.
See Quality Subcommittee's ArticlesBy tracking brewhouse efficiency with this simple calculator, brewers can ensure you're not leaving any money in your mash tuns.Read More
The Brewers Association Technical Brewing Projects Team has over 50 years of craft beer industry experience and works alongside the Technical Committee to promote access to raw materials; support research and advances in sustainability, education, technology, and raw materials; foster a commitment to holistic safety, quality, and operational excellence; support the well-being and a sense of belonging of the people of the craft brewing community; and promote sustainable operational practices that enhance environmental stewardship. The team comprises Chuck Skypeck, Technical Brewing Projects Director; Katie Fromuth, Technical Brewing Projects Manager; and Adriana Terrón, Technical Brewing Projects Administrative Specialist.
See Technical Team's ArticlesMetallic off-flavors in beer arise from metal ions that can come from several sources, including brewery equipment and some raw materials.Read More
The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.
See Quality Subcommittee's ArticlesFor the March/April 2025 The New Brewer, we present our Optimizing Operations issue. Informative features include a look at how using lean techniques can improve efficiency in brewery operations, and an overview of how to create financial standard operating procedures. We also offer a roundup of the craft brewing scene in Indianapolis, which is set to host the Craft Brewers Conference April 28–May 1. Read More
This issue is brought to you by Craft Brewers Conference
To meet customers' insatiable thirst for hoppy beers, most breweries are dry hopping, which increases the risk of costly beer loss from eruptive hop volcanoes and even costlier worker injury. Check that you're dry hopping like a pro. Remember, DRYHOP.Read More
The Safety Subcommittee increases safety awareness of Brewers Association members with the goals of minimizing risk and preventing harm to people, products, and facilities.
See Safety Subcommittee's ArticlesLearn about the main factors impacting beer freshness during packaging and how to monitor and improve beer freshness with a quality control checklist.Read More
The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.
See Quality Subcommittee's ArticlesIn this installment of the BA "Craft Beer &" series, we explore the growth trajectory of distilled spirits, consumer trends, and the crossover taking place by breweries to ensure the upswell in spirits doesn't pass them by.Read More
Matt Gacioch (he/him), staff economist for the Brewers Association, helps members make sense of the data that enable their businesses to thrive. He brings experience from market analytics, brewery operations, and consulting, along with an MBA, MS, and BS from the University of Michigan. Follow him on Instagram @craft_econ
See Matt Gacioch's ArticlesThe fact sheets in this series describe common beer off flavors and how they can be prevented through proactive measures.Read More
The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.
See Quality Subcommittee's ArticlesCider is an amazingly diverse beverage, as many cider makers, and increasingly, brewers who choose to add the beverage to their repertoire, can attest.
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