Topic: Beer Evaluation

35 result(s).

Troubleshooting Homebrew

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Modern homebrew has improved greatly since I first began brewing in the mid-1990s. Better ingredients, equipment, and information has led homebrewers to avoid many of those formerly commonplace mistakes and produce commercial-quality amateur craft beer. Yet there are some common mistakes that still show up, even among good brewers. However, by focusing on a few

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Understanding Beer Spoilage

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Microorganisms can cause undesirable effects on beer in several ways, including undesirable changes in beer flavor and aroma. Growth of microorganisms on raw materials or in wort can produce changes that alter the normal fermentation pathways. Additionally, the growth of contaminants on raw materials or in wort can generate many different microbial metabolites that may

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The Chemistry of Beer Flavor

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Beer is comprised of hundreds of different chemical compounds that contribute to the overall flavor and aroma perception of the beer. Different styles of beer have different flavor and aroma characteristics that vary depending upon the many factors associated with the production of the beer. The specific types and amounts of taste and aroma compounds

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Troubleshooting Homebrew & Avoiding Common Mistakes

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In the early years as a rookie homebrewer, there were many times where I poured myself a beer from a newly readied batch and said, “You know, this didn’t turn out quite how I expected.” Most of these variations were fairly minor and the beer was still quite good, just different than anticipated. Admittedly there

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Quality Control & Testing Beer: Tips from Pros

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Behind many great brews are scientists testing and tasting beers in the lab. In fact, every beer — be it commercial or homebrew — can benefit from better quality control. Two beer lab experts share their advice. Brewer: Luke Chadwick, Bell’s Brewery in Kalamazoo, MI We run three testing programs at Bell’s: analytical, microbiological, and

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Figuring Out Off Flavors

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Stone Brewing Co.’s Quality Assurance Supervisor discusses how to set up a proper off flavors panel at home.

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Pairing Beer and Cheese: Tips from the Pros

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Beer and cheese taste great. Let three experts explain how they can be even better together.

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Evaluating Beer

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Once your beer is bottled or kegged, you’re done, right? Actually, you’ve got one task left as a brewer — evaluating your beer. Critically tasting your own beer can reveal avenues for improvement in your homebrewing.

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Evaluating Beer: Tips from the Pros

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Michelle Brown, Steve Parkes and Gordon Strong give tips on tasting your homebrew critically.

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BSI: Brew Scene Investigation

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Follow the case of the sweet stout that went sour, and learn about the potential contaminants that may be lurking in your brewery.

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Green Peach flavors

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One thought comes to mind and that is acetaldehyde. Almost all homebrewers know about diacetyl and are often taught to dislike diacetyl with vigor. I am one of those brewers who really detests diacetyl in most beers. Oddly enough, I like a big buttery red wine or an oaky chardonnay with detectable diacetyl coming from

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Troubleshooting Homebrew Techniques

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How to troubleshoot problematic beers and get back on track as fast as possible. A step by step guide to the most effective approach to fixing a bad batch.

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35 result(s) found.