Brewers Blog

With off-flavours coming in all shapes & sizes how do you tackle the issue of a bad brew in your glass?

An experts panel for an open "Ask Me Anything" Q&A session to answer questions on the best use of the ingredients at the heart of your beer.

Gianmaria Ricciardi shares the development process and fermentation performance of the new LalBrew® Voss Kveik Ale Active Dry Yeast

Brew Asia Virtual Technical Session held on Thu 7 May with Dr Christina Schönberger of the Barth Haas Hops Academy discussing Dry Hopping

Brew Asia Virtual Technical Session held on Thu 30 April with Simon Jeanpierre, Fermentis, discussing yeast handling & management techniques

Brew Asia Virtual Technical Session held on Tue 21 April with brewing icon John Palmer, where he discusses all things water related.

The Role of yeast in Brewing, a glance at history: No yeast, no beer. No beer, no civilization. Brewers have been making beer for...

The Hop Aroma Standards Kit is a convenient tool for training in the fundamental lexicon of hop aroma and flavor. It can be used by...

Beer has been brewed for thousands of years and for the majority of this time has been produced using mixed culture fermentation via a...

Dry-hopping is a common technique used in the brewing process. It is a post fermentation hop addition that adds an intense hop aroma...

“Hey, taste this.” “Why, is it bad?” “It tastes flat - like, blah. Like sweet caramel and then nothing. Nothing at all like a West...

The region’s craft beer industry is growing rapidly, and so too is the thirst for continual education among its new generation of...