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Hop Certificate of Analysis Interpretation

Quality Program: Raw Materials & Purchasing
Understanding hop analysis is key to producing beer of consistent quality. Hops are a natural ingredient produced by a highly ...
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Carbonation Best Practice

Quality Program: Inspection & Testing
Carbonation is the measurement of the amount of CO2 (Carbon Dioxide) in a solution. This is of importance in beer ...
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Allergen Management Program Best Practice Guide

Quality Program
The craft brewing industry is renowned for its creativity and innovation, often incorporating unique and interesting ingredients into their beers. ...
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Packaging Best Practice – Part 2

Quality Program
Clare Clouting, Anthony Clem and Thomas Parker discuss all things quality in relation to packaging beer including: seaming and crown ...
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Using Sensory and Analytical Techniques to Optimise Your Hops Inventory

Presented at Bintani Trade Day 2024
Stephanie Conn, Quality Lead Chemist from HopTechnic (Virgil Gamache Farms) based in Washington State, USA, provides insights from their lab ...
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Hop Sensory Training Guide

Hop sensory evaluation is crucial in brewing because it directly impacts the flavour, aroma, and profile of the final product. ...
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Diacetyl Factsheet

Quality Program
This fact sheet provides an overview of diacetyl and how it relates to the brewing process and beer quality. It ...
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Best Practice Alcohol Content

One of the most important food safety aspects of brewing is alcohol compliance to the label including accurately portraying the standard ...