It’s Not the Malt’s Fault! – Q4 Edition

By Joseph Hertrich – Retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. Investigating a phenolic, 4-vinyl guaiacol (4VG), off-flavor in finished beer in a brewery that did not have any wheat beer yeast in the plant, led to a search for wild yeast contamination.  After the absence of any wild yeast contamination was confirmed,…

Dial your mash pH while sticking to Reinheitsgebot with acidulated malt

By Hannah Turner, Montana State University – Barley, Malt & Brewing Quality Lab Brewing is the ultimate combination of artistry and chemistry and each brewer utilizes a wide array of ingredients to creatively design interesting beers that are balanced and unique. One such ingredient which can play an important role in balance is Acidulated malt;…