Podcasts about briess malt

Malt is our topic this month. We'll get a report from one of the larger malting companies on what small brewers can do with grain, and then head to a nano brewery and malt farm for insight on making the most from the land.We spend a lot of time talking about raw ingredients, and rightly so. They are the building blocks of every keg and pint, and having the insight into ingredients makes us all better brewers and drinkers. Our guests are Mike Scanzello, the director of brewing and distilling for Briess Malt and  Brett Bullock, the co-owner of Screamin' Hill Brewery.  The BYO Nano Podcast Episode 42 is sponsored by:Fermentis Yeast is an incredible living micro-organism! We've known for many years now that yeast has a crucial impact on the flavor profile and other sensory properties of beverages. It affects a wide range of characteristics – such as fruity and floral notes, phenolic or spicy character, the body of the beer and more… The Fermentis beer yeast strain line-up is designed to answer the requirements of all brewers, so release your creativity! Visit www.fermentis.com or explore their app to discover more about yeast behavior and characterization.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 42Host: John HollGuests: Michael Scanzello, Brett BullockContact: nano@byo.comMusic: Scott McCampbell

In this episode of The BrewDeck, we speak with experts from three exceptional malt companies discussing the science behind Munich Malt as well as the high-quality Munich Malt options available from each maltster. First up is Teri Fahrendorf, Malt Innovation Center Manager at Great Western Malting, followed by Betsy Roberts, Quality Manager from Briess Malt & Ingredients and Jessica Görick, Technical Support representing BestMalz out of Germany. This episode is packed to the top of the malt bag with some great info and technical insight - you don't want to miss it! --- Send in a voice message: https://anchor.fm/thebrewdeck/message

Dextrin malts are specially made to boost your beer's body, taste and mouthfeel. To dive into the secrets of brewing with these malts, we're joined by Mike Heinrich, Sales Manager at Great Western Malting, local expert Bob Hansen of Briess Malt & Ingredients Co, along with Dirk Schneider and Tom Lembrick of BESTMALZ in Germany. We open our conversation with Mike, talking about Great Western Maltings Dextra Pils malt and then get right into the scientific details of what makes dextrin malts special. We follow that up with Bob, chatting about his brewing history. He then unpacks what dextrin malts are before sharing what Briess's Carapils malt adds to the brewing process. While reflecting on why their malt is so unique, Bob untangles the differences between malt types. After talking about the history of two and six-row barley growing in the US, Bob opens up about the beers he's drinking and why brewers should explore making lower-alcohol beers. From Briess, we jump to BESTMALZ in the Rheinhessen, Germany's wine and beer heartland. As BESTMALZ's quality assurance experts, Dirk and Tom reveal how brewers use their dextrin malts. They discuss the features of their Caramel Pils, why it's distinct from crystal malts, and why they only use two-row barley. They also share their insights on how Germany regulates beer, which brews dominate the German market, and how brewers should approach chit malt. Tune in to hear more insider information on brewing with dextrin malts. --- Send in a voice message: https://anchor.fm/thebrewdeck/message

We are living our best lives over here at TIBS! For the second time, we all got to attend the Great American Beer Festival! This is America's largest beer festival with over 800 attending breweries and more than 4,000 different beers poured.We start the show with Ann Obenchain, the Brewers Association's Marketing Manager. We discuss GABF is overall terms, get those important statistics for you guys, and also talk about some of the things the BA does to help its members.After our keynote interview we dive into a montage of spot interviews on the floor of the festival, we talk to St Arnold Brewing, Cerveceria San Pascual Baylon, King Cong Brewing, Briess Malt, and Broo Craft Beer Shampoo.We close out our festival interviews with a group of discussions with medal winning breweries that include Port City, Kern River (Brewery Group of the Year on top of 4 medals), Lost Abbey, Kilowatt, Claremont Craft Ales, JAFB Brewery, Two Roots.It's hard to convey how ginormous GABF is but I will say this, if you have a chance to attend, it will blow your mind! Here is one unique episode for you guys! See acast.com/privacy for privacy and opt-out information.

Check out the Crafty Beer Girls blog at www.craftybeergirls.com. Follow the Crafty Beer Girls on social media like Facebook, Twitter and Instagram. Listen, subscribe and follow the Crafty Beer Girls Podcast on audio streaming apps like Spotify, Apple Podcasts, Google Play and iHeartRadio Podcasts. To learn more about Strap Tank Brewery, visit www.straptankbrewery.com. To learn about or visit the Legends Mototrcycles Museum & Event Center, check out https://legendsmotorcycles.com/ To learn about Harley-Davidson motorcycles, check out www.harley-davidson.com To learn about the life, times and history of Strap Tank Brewery founder, Rick Salisbury, visit https://buildingutah.com/industry-insiders-rick-salisbury/ To learn about Briess Malt, check out www.briess.com To learn more about Utah County, visit www.utahvalley.com. To learn more about the "Holy War", visit https://en.wikipedia.org/wiki/Holy_War_(BYU_vs._Utah). To learn about a little school in Utah County called Brigham Young University, visit www.byu.edu.

This week on the Tap Takeover Podcast, we visit owner/head-brewer Gordon Lane at Biloba Brewing in Brookfield, WI. Gordon leads us through an extensive tasting of his many craft beer offerings, including a dip into his barrel-aged cellar collection, we press him for stories about his glory days as the Chief Operating Officer at Briess Malt and his days as a certified cheese maker, and we discuss future plans for this wonderful family-run brewery. Grab a growler of Saison de Bourdon and join us for the fun! Cheers!

Jordon Geurts joins us from Briess Malt & Ingredients to give us a behind-the-scenes look at product development for malted, naked oats, which can be used to enhance mouthfeel or to produce gluten free beers. Special Guest: Jordon Geurts.

Learning Opportunities Learn to Homebrew Day is always a great time, and I always learn something. But it’s not every year I get the chance to sit down with the Homebrew Products Manager from Briess Malt and Ingredient Supply. Aaron Hyde has been with Briess for a few years now, and his experience as a … Continue reading "Briess is Focusing on Homebrewers"

Homebrewing beer. On this episode of Brew Strong Jamil Zainasheff and John Palmer cover malt analysis along with special guest Bob Hansen from Briess Malt and Ingredients Company. Bob proves to be a great guest with so much information to lend that the crew goes overtime covering all the topics. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bob Hansen, technical services manager of Briess Malt and Ingredients Company, shares thoughts on his presentation from NHC on making big beers.

Chris Colby from Brew Your Own magazine goes over his list of ten difficult beers to brew at home. Also, Bob Hansen from Briess Malt and Ingredients joins us with extract brewing tips.

We talk to Bob Hansen from Briess Malt and Ingredients Company about how malt extract is made and how to buy the best extract and maintain its quality.

We talk to Bob Hansen from Briess Malt and Ingredients Company about the malting process and about how specialty malts get their flavors.