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4 Ways to Incorporate Sustainable Practices Into Your Craft Brewery

Julia Nikolaus — Sun, 01 Dec 2024 04:00:29 +0000

4 Ways to Incorporate Sustainable Practices Into Your Craft Brewery

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The craft brewing industry continues to grow, with brewpubs, microbreweries, and independent taprooms thriving and attracting dedicated customers. For craft breweries, incorporating sustainability can be a valuable strategy to ensure a successful and enduring future.

A company’s sustainability is becoming a major purchasing decision, especially among younger adults. Harvard Business Review recently found that Millennials were 27% more likely than older generations to buy a product when they believed a company cared about its impact on the earth and its people.

How can your brewery implement measures to become more sustainable? Follow the tips below.

1. Conserve and Recycle Water

Everything from filling up kegs or barrels to cleaning used equipment requires water. Besides being unsustainable, wasting lots of water means facing expensive monthly water bills. Fortunately, utilizing water conservation and recycling methods can resolve excess water usage.

Some craft breweries reduce how much water they use by installing or updating their wastewater treatment systems. This somewhat simple but effective change reuses wastewater created during brewing-related processes.

Breweries using wastewater more efficiently have less dependency on fresh water. Buying water-efficient cleaning and irrigation equipment can also significantly reduce water usage for breweries.

2. Lower Energy Usage

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An effective way to lower energy consumption is by having your brewery use renewable energy. Utilizing wind energy is an effective way to become a more sustainable business. However, this type of energy isn’t typically available unless you’re near a wind power station.

Many craft breweries emphasizing sustainability increase their reliance on solar energy. After a solar panel installation, the sun’s rays shine down on these panels. Then, the business using these panels can rely on some or all of its energy needs by using solar power.

Your brewery can also begin making easier-to-implement changes on a smaller scale through an energy audit. Energy audits measure how a business uses energy, identifying where to make changes to reduce its overall electricity usage.

3. Implement Sustainable Shipping Methods

So far, you’ve learned about implementable sustainability methods to use during the brewing process. But what can your business do to be sustainable after products leave your warehouses? Focus on sustainable shipping.

There are nearly endless ways to become more sustainable through shipping changes. Your brand can send each order in a beer can shipper made from recyclable materials. Another option is to use sustainable materials as a medium for keeping a package’s contents safe.

4. Change What Happens to Brewing Waste

There’s no way to brew beer and other beverages without creating brewing-related waste. This situation leaves breweries dealing with a near-constant stream of seemingly useless grains from the brewing process. Fortunately, spent grains have many uses.

These grains remain edible while retaining most of their nutrients. Because of that, some craft breweries donate used grains to local farmers to use as compost or animal feed.

Brew a Greener Future

Staying successful in the brewing industry takes time and effort, but it can pay off in several ways. Sustainable companies often build and maintain strong relationships within nearby communities. Sustainable business practices may also lower your company’s operating expenses or help it qualify for tax-related incentives.

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MAPS OF BREWERIES

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How Much Sugar Is in IPA Beer? A Full Comparison with Other Beer Types

B. Kline — Sat, 12 Oct 2024 03:15:29 +0000

How Much Sugar Is in IPA Beer? A Full Comparison with Other Beer Types

Ever wondered how much sugar is in your favorite IPA compared to other beers? Whether you’re keeping an eye on your carb intake or just curious about what makes each beer unique, understanding sugar content can shed light on the flavors and characteristics of your brew. In this article, we’ll break down the sugar content in IPA beers and compare it with regular, light, and non-alcoholic beers.

Overlook Hazy IPA by New Trail Brewing (photo courtesy of New Trail Brewing Company’s Instagram account)

Following up on our article yesterday – How Much Sugar is in an IPA? A Deep Dive into the Sugar Content of India Pale Ales – today we present our next article in that series: How Much Sugar Is in IPA Beer? A Full Comparison with Other Beer Types. This article will take a much deeper dive into how much sugar is in IPAs vs other beers, specifically light beers and light lagers that most people are used to (Coors Lite, Miller Lite, Budweiser, Bud Lite, etc.). Enjoy!

Key Takeaways: Comparing Sugar Levels in Beer

IPA beers typically contain less than 1 gram of residual sugar per 12-ounce serving due to an extensive fermentation process.
Regular and light beers usually range from 1-6 grams of sugar per 12 ounces, with light beers generally being lower in sugar.
Non-alcoholic beers can contain significantly more sugar—often between 10-15 grams per 12-ounce serving—due to minimal fermentation.

What Contributes to Sugar in Beer?

Beer starts with fermentable sugars from malted grains like barley and wheat. These sugars are broken down during the brewing process and consumed by yeast, which converts them into alcohol and carbon dioxide. However, not all sugars are fermented, leaving behind residual sugars that affect the beer’s sweetness and mouthfeel.

Understanding the sugar content in beer is crucial because it influences both the flavor and alcohol content. More sugar typically means a fuller-bodied beer with higher alcohol content, while less sugar results in a drier, crisper finish.

Sugar Content in IPA Beer: Why It’s Low

A bowl of sugar

IPAs (India Pale Ales) are known for their hop-forward flavors and low sugar content. During brewing, malted barley provides fermentable sugars, while hops add bitterness and aroma. The brewing process converts most sugars into alcohol, leaving less than 1 gram of residual sugar per 12-ounce serving in typical IPAs.

To carbonate IPA beers, brewers either add a small amount of priming sugar before bottling or use force carbonation in cans. In both cases, the extra sugar is minimal and doesn’t significantly impact the beer’s sugar content.

How Different IPA Styles Compare in Sugar Content

IPAs come in several variations, each with different sugar levels:

Regular IPAs: Known for their moderate alcohol content and balanced flavors, regular IPAs generally have less than 1 gram of residual sugar per 12-ounce serving.
Double IPAs (DIPAs): These boast higher alcohol content and start with more fermentable sugars. While most sugars are converted during fermentation, double IPAs often have slightly higher residual sugar levels, ranging from 2-3 grams per serving.
Session IPAs: With lower alcohol content, session IPAs typically have very low sugar content (less than 1 gram per serving), offering a lighter, crisper drinking experience.

IPA vs. Other Beers: How Do They Compare?

IPA vs. Regular Beer

Regular beers tend to have a more balanced malt and hop profile, often leaving 2-6 grams of residual sugar per 12-ounce serving, depending on the style. In contrast, IPAs ferment more sugars, resulting in less than 1 gram of sugar per serving. This makes IPAs a slightly better choice for those watching their sugar intake.

IPA vs. Light Beer

Light beers are brewed to be lower in calories and sugars, often containing less than 1 gram of sugar per 12-ounce serving. They achieve this through the use of adjuncts like rice or corn, which provide fermentable sugars without leaving much residual sugar behind.

While light beers may have a similar sugar profile to IPAs, IPAs generally offer more robust flavors due to their higher hop content and more complex malt base.

IPA vs. Non-Alcoholic Beer

Non-alcoholic beers contain significantly more sugar than IPAs, with levels often ranging between 10-15 grams per 12-ounce serving. Because non-alcoholic beers undergo minimal fermentation, fewer sugars are converted into alcohol, leading to higher residual sugar content.

For those monitoring their sugar intake, non-alcoholic beers may not be the best choice, especially when compared to the relatively low sugar levels found in IPAs.

Why Some Commercial Beers Use Corn Syrup

Mass-produced beers from large global brands often use corn syrup as a fermentable sugar to lower costs and speed up brewing. While corn syrup can increase the sugar content, this practice is almost nonexistent in craft IPAs, which focus on traditional brewing methods using malted barley for sugar sources. As a result, craft IPAs tend to have more complex flavors and lower sugar content compared to commercial lagers that may rely on corn syrup.

The Relationship Between Sugar and Alcohol in Beer

There’s a direct relationship between sugar and alcohol in beer: More sugar leads to more alcohol. As yeast consumes sugars during fermentation, the resulting alcohol content increases while residual sugars decrease. However, higher-alcohol beers, like double IPAs, may still contain a slight amount of residual sugar to balance the intense bitterness of hops.

Keep in mind that higher alcohol content means more calories, so while IPAs might be lower in sugar, they can still pack a calorie punch.

FAQs About Sugar in IPA Beer

Does IPA beer have sugar?

Yes, but most of the sugar in IPA beer is converted into alcohol during fermentation. The residual sugar content is typically less than 1 gram per 12-ounce serving.

How much sugar is in a 12 oz IPA?

A typical 12-ounce IPA contains less than 1 gram of residual sugar, thanks to the fermentation process that consumes most of the sugars.

Is IPA healthier than regular beer?

In terms of sugar content, IPAs usually have less sugar than regular beers. However, IPAs often contain more alcohol and calories, so balance and moderation are important.

Is there a lot of sugar in beer?

Sugar content in beer varies widely by style. Light beers and IPAs generally have low sugar levels (less than 1 gram per serving), while non-alcoholic beers can contain 10-15 grams of sugar per serving.

Final Thoughts: Sugar in IPA Beer and Beyond

When it comes to sugar content, IPAs offer a lower-sugar option compared to many regular and non-alcoholic beers, making them a good choice for those who enjoy bold flavors but want to avoid excess sugar. Whether you prefer a classic IPA, a hop-heavy DIPA, or a session IPA for easy drinking, understanding the sugar content helps you make informed choices. Cheers to discovering what’s inside your favorite brew!

How much Sugar is in IPAs?

Key Takeaways: How IPA Beer Stacks Up in Sugar Content

IPAs have less than 1 gram of sugar per serving.
Non-alcoholic beers can contain 10-15 grams of sugar.
Light beers generally have less than 1 gram of sugar, but with fewer complex flavors than IPAs.

Articles on the History of Beer

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Cheers.

MAPS OF BREWERIES

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How Much Sugar is in IPA? A Deep Dive into the Sugar Content of India Pale Ales

B. Kline — Thu, 10 Oct 2024 13:37:59 +0000

How Much Sugar is in IPA? A Deep Dive into the Sugar Content of India Pale Ales

An IPA with hops at a craft brewery’s bar

India Pale Ales (IPAs) are beloved for their bold flavors and adventurous spirit, but many beer drinkers wonder: how much sugar is in an IPA? Whether you’re health-conscious or just curious, understanding the sugar content in your favorite IPA can be eye-opening. Spoiler alert—it’s lower than you might think!

Key Takeaways:

IPAs are low in sugar due to the fermentation process where yeast converts most sugars into alcohol.
Original Gravity (OG) and Final Gravity (FG) are essential in understanding how much sugar remains in the final product.
Despite the sugar-rich wort, IPAs end up with very low residual sugar while maintaining bold, complex flavors.

What is the Sugar Content in IPA Beer?

For anyone counting calories or carbs, knowing the sugar content in your IPA matters. The good news is that most IPAs have very little sugar left by the time they reach your glass. But let’s break down why that is and how it happens.

The Fermentation Process Explained

The brewing process of IPAs starts with four main ingredients: malted grains (like barley), hops, water, and yeast. After malting and mashing the grains, a sugar-rich liquid called wort is created. However, during fermentation, yeast consumes most of these sugars and converts them into alcohol and carbon dioxide.

This is why, despite starting with a sugar-rich wort, the final sugar content in an IPA is minimal. Yeast works hard to convert the majority of the sugars into alcohol, leaving behind very little residual sugar.

Original Gravity (OG) vs. Final Gravity (FG)

Two key measurements in brewing tell us a lot about sugar: Original Gravity (OG) and Final Gravity (FG). OG measures the sugar content before fermentation, and FG measures it after fermentation. The larger the difference between these two, the more sugar was converted into alcohol, meaning lower residual sugar in the beer.

The Types of Sugars in IPAs and How They Differ from Other Beers

Wort going through the brewing process

The sugars in beer primarily come from malt, but not all sugars behave the same way during brewing. The main sugar, maltose, is highly fermentable, which is why most of it gets converted into alcohol. Other sugars, like oligosaccharides, are less fermentable, contributing to the beer’s mouthfeel and sweetness.

While IPAs are known for their hop-forward character, they do have slightly more residual sugars than lighter beers, thanks to the brewing process. However, even double IPAs, which start with a higher sugar content, end up with low residual sugar due to efficient fermentation.

Comparing Sugar Content in IPAs vs. Regular and Light Beers

So how do IPAs stack up against other types of beers? Here’s a breakdown:

Regular Beers: Typically contain moderate amounts of residual sugar, around 10-12 grams of carbs, but with very little sugar remaining after fermentation.
Light Beers: Often crafted to be low in both calories and carbs, light beers have as little as 2-5 grams of carbs, with very low sugar content.
IPAs and Double IPAs: Due to their robust hop and malt profiles, IPAs can have around 15-20 grams of carbs per serving. However, the sugar content remains low, generally less than 1 gram of residual sugar per 12-ounce serving.

Why Some Commercial Beers Have More Sugar

It’s important to note that mass-produced beers sometimes use corn syrup as a fermentable sugar to speed up the brewing process and cut costs. This can increase the sugar content, but it’s a practice more common in commercial brands than craft beers like IPAs, which typically rely on traditional ingredients like malted barley.

FAQs About Sugar in IPA Beer

Does IPA Beer Contain Sugar?

Yes, IPA contains sugar, but most of it is consumed by yeast during fermentation, leaving very little residual sugar in the final beer.

How Many Grams of Sugar Are in a 12 oz IPA?

A typical 12 oz IPA contains less than 1 gram of residual sugar due to the fermentation process.

Is IPA a Healthier Beer Option?

IPAs can be considered healthier in terms of sugar content compared to many other alcoholic beverages. However, they may be higher in calories and alcohol content.

What Beer Has the Lowest Sugar Content?

Light beers tend to have the lowest sugar content, with some containing as little as 0 grams of sugar per serving.

Conclusion: IPAs Offer Bold Flavor, Not Sugar

While IPAs may pack a punch in terms of flavor and hops, they don’t pack a sugary punch. The brewing process, particularly fermentation, ensures that most of the sugars in IPA are converted to alcohol. This makes IPAs a low-sugar beer option, especially when compared to mass-produced commercial beers.

The next time you enjoy a pint, you can do so with the knowledge that your IPA isn’t loaded with sugar—just bold, delicious flavors.

Articles on the History of Beer

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Book Review: The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs (Joe Fisher and Dennis Fisher)

B. Kline — Tue, 30 Apr 2024 04:15:31 +0000

The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs by Joe Fisher and Dennis Fisher

Homebrewing

Homebrewing is a fascinating and rewarding hobby that allows beer enthusiasts to create their own unique brews from the comfort of their homes. The process involves combining basic ingredients—malted grains, hops, yeast, and water—in specific ways to produce a wide variety of beer styles. Homebrewing offers an incredible amount of creative freedom, as brewers can experiment with different ingredients and techniques to craft beers that match their personal tastes and preferences. This DIY approach not only deepens one’s appreciation for the art and science of brewing but also provides a sense of accomplishment with each successful batch.

The journey of homebrewing typically begins with selecting a recipe and gathering the necessary equipment and ingredients. Beginner brewers often start with extract brewing, which uses malt extract to simplify the process. This method requires less equipment and shorter brew times, making it accessible for newcomers. As brewers gain experience and confidence, many transition to all-grain brewing, which involves mashing malted grains to extract fermentable sugars. All-grain brewing offers greater control over the beer’s flavor and body, allowing for more nuanced and complex brews. Essential equipment for homebrewing includes a large kettle, fermenter, airlock, thermometer, hydrometer, and bottling supplies.

The brewing process itself is a blend of science and art. It begins with mashing, where crushed grains are soaked in hot water to convert starches into sugars. The resulting liquid, called wort, is then boiled, and hops are added at various stages to impart bitterness, flavor, and aroma. After boiling, the wort is rapidly cooled and transferred to a fermenter, where yeast is added to begin fermentation. During this stage, which can last from a few days to several weeks, the yeast consumes the sugars in the wort, producing alcohol and carbon dioxide. Monitoring and maintaining proper fermentation temperatures is crucial for ensuring the desired characteristics of the final beer.

After fermentation, the beer is typically conditioned for a period to develop its flavors and carbonation. This can be done in bottles or kegs, with the addition of a small amount of sugar or pressurized CO2 to create carbonation. Patience is key during this phase, as conditioning can take several weeks, but the wait is usually well worth it. Once conditioning is complete, the beer is ready to be enjoyed. Homebrewers often take pride in sharing their creations with friends and family, and the feedback received can be invaluable for refining future batches.

One of the most exciting aspects of homebrewing is the community that comes with it. Homebrewers are a passionate and supportive group, often eager to share tips, recipes, and experiences. Many cities have homebrew clubs where members can exchange knowledge and sample each other’s beers. Online forums and social media groups also provide a wealth of information and camaraderie. Whether brewing solo or with a group, homebrewing is a hobby that fosters creativity, learning, and a deeper appreciation for the craft of beer making. It’s a journey filled with experimentation, occasional challenges, and the ultimate reward of enjoying a beer that’s truly your own.

Growing Hops

Growing hops is a rewarding endeavor for homebrewers looking to infuse their beer with fresh, homegrown ingredients. Hops are the flowers of the hop plant (Humulus lupulus), and they play a crucial role in brewing by adding bitterness, flavor, and aroma to beer. The first step in growing hops is selecting the right variety based on your climate and the flavor profile you desire. Popular varieties like Cascade, Centennial, and Chinook are favored by many brewers for their versatility and distinctive characteristics. Hops require a sunny location with well-drained soil, and they thrive in temperate climates with long days during the growing season.

Once you’ve chosen your hop varieties, the next step is planting. Hops are typically grown from rhizomes, which are root cuttings taken from mature plants. Plant the rhizomes in early spring, about 4-6 inches deep, and space them about 3 feet apart to give each plant plenty of room to grow. As hops are vigorous climbers, it’s essential to provide a sturdy trellis or support system for the bines (the stems of the hop plant) to climb. Regular watering, especially during dry periods, and mulching around the base of the plants can help retain moisture and keep the roots cool.

Caring for hops involves regular maintenance to ensure healthy growth and a bountiful harvest. Hops can grow up to 20 feet in a single season, so training the bines to climb the trellis is crucial. Pruning the lower leaves and shoots encourages airflow and reduces the risk of disease. Hops are susceptible to pests such as aphids and spider mites, as well as diseases like powdery mildew. Regular inspection and prompt treatment with appropriate organic or chemical controls can help manage these issues. By late summer, the hop cones will begin to ripen, and you’ll know they are ready to harvest when they feel dry and papery, and the lupulin glands inside the cones are a vibrant yellow. After harvesting, the hops should be dried and stored properly to preserve their qualities for brewing.

Book Review: The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs by Joe Fisher and Dennis Fisher

GoodReads Blurb:

Grow a beer garden! Enhance the flavor, aroma, and personality of your homebrew by cultivating your own hops, herbs, and malt grains. With expert advice on choosing and maintaining the best plants for your needs, Joe Fisher and Dennis Fisher show you how to turn a small patch of backyard, or even a few window boxes, into a renewable brewing supply store. Discover the satisfaction that comes from brewing tasty beers using fresh homegrown ingredients.

GoodReads – The Homebrewer’s Garden

The Homebrewer’s Garden by Joe Fisher and Dennis Fisher is an essential guide for any homebrewer looking to elevate their craft by cultivating their own ingredients. This comprehensive manual covers the entire process of growing, preparing, and utilizing hops, malts, and brewing herbs, making it a valuable resource for both novice and experienced brewers who wish to take a hands-on approach to their beer-making.

One of the book’s greatest strengths is its detailed and practical advice on gardening techniques tailored specifically for brewing ingredients. The Fishers draw from their extensive experience to provide step-by-step instructions on planting, nurturing, and harvesting hops and other plants. They also include information on soil preparation, pest management, and seasonal care, ensuring that readers have all the tools they need to successfully grow high-quality ingredients. The authors’ passion for homebrewing and gardening shines through, making the text engaging and accessible.

Beyond gardening, The Homebrewer’s Garden delves into the preparation and use of these homegrown ingredients in brewing. The book offers a wealth of recipes and brewing tips, demonstrating how to incorporate fresh hops, malted grains, and herbs into a variety of beer styles. The inclusion of unique brewing herbs like yarrow, juniper, and coriander adds an exciting dimension for brewers looking to experiment with flavors and create distinctive brews. This holistic approach, from garden to glass, empowers homebrewers to craft beers that are truly their own, imbued with the flavors and aromas of their own gardens.

In conclusion, The Homebrewer’s Garden is an invaluable resource that combines practical gardening advice with creative brewing techniques. Joe and Dennis Fisher have crafted a guide that is not only informative but also inspiring, encouraging homebrewers to explore the full potential of their craft. Whether you’re just starting out or looking to refine your brewing process with homegrown ingredients, this book is a must-have addition to your brewing library.

My GoodReads Rating: ***
My LibraryThing Rating: ***1/2
Global Average GoodReads Rating: 3.75 (as of 4.30.24)

Homebrewing Recipes

We are circling back to include more homebrew articles. We have gotten some requests for recipes, so we have decided to write them up and post them here. Be sure to check for other Homebrew articles and recipes as well!

Homebrewing Articles

The Ultimate Guide to Homebrewing: Tips, Tricks, and Best Practices for 2024

Other Book Reviews

Thank You For Reading

If you like this article, please check out our other many articles, including news, beer reviews, travelogues, maps, and much much more. We greatly appreciate everyone visiting the site!

Cheers.

MAPS OF BREWERIES

You can check out our different directories here: Beer Reviews, Hike Reviews, Book Reviews, Brewery News, Brewery Openings, Brewer Interviews, and Travelogues.

Please be sure to follow us on our social media accounts – Facebook, Facebook Group, Twitter, Instagram, YouTube, and Influence. As well as our brand new Tumblr page. Please be sure to also follow, like, subscribe to the blog here itself to keep updated. We love to hear from you guys, so be sure to leave a comment and let us know what you think!

The Beer Thrillers on LinkTree can be found here: The Beer Thrillers LinkTree.

The Beer Thrillers are a blog that prides itself on writing beer reviews, brewery reviews, travelogues, news (especially local to the Central PA brewery scene), as well as covering other topics of our interests – such as hiking, literature and books, board games, and video games which we sometimes stream with our friends over at Knights of Nostalgia. We are currently listed as #7 on FeedSpot’s “Top 100 Beer Blogs” and #8 on FeedSpot’s “Top 40 Pennsylvania Blogs”. (As of January 2023.) Thank you for reading our site today, please subscribe, follow, and bookmark. Please reach out to us if you are interested in working together. If you would like to donate to the blog you can here: Donate to The Beer Thrillers. Thank you!

If you would like to reach out to us for product reviews, beer reviews, press release writing, and other media – please contact us at thebeerthrillers@gmail.com. Thank you.

Beer Education: Series Overview

BKline — Thu, 28 May 2020 14:30:00 +0000

Well, like I said at the end of Module Ten, I would do a series wrap-up afterwards. If you’ve followed along, and if you have done the program / MOOC as well, we are all done now. It took roughly two months to get it completed, as my first post about the Series was on March 26th and I finished the class and Module Ten on May 26th. So two months from start of the blog about it to the end of the actual module, and another day or so for this final wrap-up. Not bad, and an interesting way to pass the time, especially during this quarantine and lockdown.

Speaking of that, things are progressively re-opening here in Central PA area, as well as in the nation as a whole. We’ll see how that goes, and with fingers crossed, maybe soon we’ll be sharing a pint together at a brewery.

As I said from the beginning of the series, I was doing this class without the certificate, so all of the ‘verified track learner’ pages and assessments were off limits to me. I would love to hear from anyone in the comments section who took the full version of the class, and paid for the certificate and got to see the verified track learner’s content pages. My take on that is this though – the certificate would be NICE to have, and would LOOK good… but, it is ultimately unneeded. The information learned is the real value, and any brewery that you are looking to use this for, will most likely be happy with you having the knowledge over the piece of paper. (Of course, the piece of paper would help a bit more, but I don’t think its a massive jump in ‘helping’ or value.) Brewing, and brewery industry jobs, are kind of still in a medieval sense, or in a ‘wild west’ kind of territory. Most breweries are opened with the owner being the head brewer (for craft breweries in America), and most of them got their start home brewing. So you have a lot of basically self-taught people opening their own businesses who learned by home brewing, not professionally. Now, this isn’t always the case, but it seems to happen frequently enough to bear out the point.

Thats not to take away from getting the certificate. Doing so will be an addition, and will help you in jobs. But so is just taking this class. Just show some proof of doing it, and answer questions and show your knowledge. There is other free (and pay-for) resources and certificates online, getting some of them will help as well.

So lets recap the course a bit. There was ten modules, not counting assessments and all that, there was ten modules with different topics for each. In each module was segments, but lets broadly just look at the modules.

Module One: The History of Beer Brewing
Module Two: Barley and Malting
Module Three: Water
Module Four: Hops and Spices
Module Five: Yeast
Module Six: The Steps of the Brewing Process
Module Seven: Fermentation and Maturation
Module Eight: Filtration and Packaging
Module Nine: Beer Quality and Stability
Module Ten: Beer Assessment and Tasting

In all of the discussion pages, so far, I’ve received two comments / replies back in the actual modules. I will post my comment and the responses here.

First:
My comment: “I find it in interesting in America that especially in the last few years there has been a greater move to go from bottle to can. Likewise from growler to crowler. I actually tend to prefer bottles for the 12oz and 16oz varieties, but prefer crowler (32oz) over the growler (32oz). Can’t exactly place why, perhaps because of a taste difference. Though I’m told by many there is no taste difference, and The Alchemist brewery even says to drink their IPAs from the can rather than from the glass. (I do typically pour into glasses from either can or glass; unless busy grilling or mowing or whatever, then I drink straight from the can or glass.)

Curious what other’s thoughts are on the glass bottle vs. can debate.”

The response:

“By: kr3846

In my opinion cans are the way to go 100% of the time. They are basically mini-kegs. They protect better against light and oxygen way better than crown/ bottles ever could. Which is a good enough reason to deem them the winner out-right. They are lighter weight which cuts down on shipping cost, both as a raw material and as a finished product. This also means they can be packed more cans per truck/ boat which ultimately leads to less consumption of fossil fuels. They are also 1000 times more recyclable than glass. In America, very few if any breweries (if any) are doing glass bottle returns. Plus, with cans you do not have the concerns with breaking glass around swimming pools, patios, backpacking, camping, etc.

I think (in America at least) there is still a stigma about drinking from a can. As if it is ubiquitous with large crappy breweries like AB-InBev. People seem to see drinking from a bottle as the “craft” or “artisanal” option. I wish we would move past this and accept cans as the clearly superior form of packaging they are for all the reasons listed above.

That being said, in the growler/ crowler debate, I think growlers are the way to go for the simple fact that they are re-usable. The single use aspect of crowlers, while convenient, is not very environmentally friendly. I do not have nearly the strong opinions in this debate than I do in the can vs bottle debate.

As for Heady Topper, they say to drink from a can because the beer looks like shit. Or the more “scientific” reason would be to keep the hop compounds contained in the can rather than losing them to the volatility of pouring into a glass.

Cheers!”

Second:
My comment: “Another great module. I have really been enjoying this course! I am learning a lot!

-B. Kline
https://thebeerthrillers.home.blog/“

The response: “By: StijnS (Staff)

Hi Ben,

Thanks for these nice words. We also appreciate that you keep a blog on your progress throughout the MOOC.

Have fun with the last module of the MOOC,

Stijn”

Overall, I really enjoyed the MOOC and the modules were all well done and very informative. The various expert clips were especially interesting and educational. For those, looking to further their beer or brewery knowledge, or looking for something to do (most modules were very quick and not extremely time consuming), or for someone looking for a foot in the door at a brewery or just hoping to better themselves for a brewery position (or one they already have), I would highly recommend this course.

I will be posting more information on possible other classes I do, and others that I’ve done in the past, when I get to the next beer education series, so be on the alert for that. And as we enter June, be ready to see a lot more beer reviews and brewery reviews as places start to open back up.

Until then, please stay safe and healthy, we’re almost there! Cheers!

-B. Kline

Beer Education: Module Three: Water

BKline — Fri, 10 Apr 2020 17:10:09 +0000

We start off Module Three with an intro video about water by Stijn (Stijn 2). The video is 3:34 long and details how water is used to make beer and how it is an ingredient in beer. It also talks about alkalinity as well as the molecular make up of water (calcium, magnesium, etc.). This is a good first look at what Module Three will be about: Water.

The next page is another video – five minutes – about water quality and how it pertains for commercial brewing. Discussing water ions in particular. The first step is to analyze your water composition. The first thing to do is to get a mineral composition report. The report should minimally include the concentration of sodium, calcium, magnesium, sulfate, chloride bicarbonate as well as the alkalinity of your water supply. The video focuses on the major ions of calcium, magnesium, sodium, sulfate, and chloride. Good brewing water should be ‘moderately hard’. Each of these ions have different properties and affects on the brewing process at different steps and parts of the brewing process.

Moving onto the next page we have a text based page about the various other ions found in water. Iron, zinc, copper, manganese, and nitrate. The following ions should NOT be found in water: arsenic, barium, bromate, cadmium, chromium, cyanide, lead, and mercury. As well as herbicides, insecticides, and other similar solvents and organic killers.

Our next page is another text page; this time based on water hardness. Calcium and magnesium are the primary ions that determine a water’s hardness. If you like formulas and science (and math), this page is chock full of all that goodness for you. It discusses temporary hardness, permanent hardness, and total hardness of the water (complete with formulas for figuring each out).

Next up we have water alkalinity and mash pH. The minerals in your brewing water will have more effect on the mashing process than the water pH. The most important buffer (in your brewing water) is the alkalinity (resulting from the carbonate content). This page contains more formulas and charts and content. The bottom of the page discusses how important mash pH is to your brewing process. The mash pH affects: activity of enzymes, yeast cells, hop extraction rate during boiling, proper protein precipitation, and extraction of tannins.

The next page is a ‘summary’ and contains a massive chart. This is then followed by a quick knowledge check. After this we move (from water ions) to water treatment and the first page is an introduction page.

Different water treatment technologies exist and depending on the source water and final purpose, the following treatment steps might be necessary:

Removal of suspended solids
Removal of dissolved substances
Reduction of residual alkalinity
Removal of dissolved solids
Removal of organic contaminants
Removal of dissolved gasses
Removal of microorganisms

Moving onto the next unit, we have suspended solids – filtration. This is the process of removing fine particles in the water; filtrating and extracting them out of the water to keep it pure for brewing. Next up is dissolved substances – oxidation / precipitation. Iron and manganese are not only bad for beer flavors (giving you off flavors and off colors), it can also damage brewing equipment. You can remove them through aeration (oxidation) or by binding them to phosphates. The next page is about residual alkalinity – ion exchange and is a smaller page but with two pull-down tabs.

Continuing on we come to dissolved solids – reverse osmosis. Then we get organic contaminants – activated carbon. This is followed up by dissolved gasses – deaeration / degasification. Moving on to more topics in this group we have microorganisms – disinfection. And to finish out this group of pages we come to the summary. Which of course followed up by a small knowledge quiz.

We now come to a video, an expert clip by Master brewer Hedwig Neven on water usage and waste water treatment. This is a very informative 7:41 minute clip. (I’ve loved the expert clips, they have all been greatly informative.) The next page is a text page – materials to collect – which tells you what to collect for the experiment. This is followed up by a page for verified track members only (calculations for brewing water); luckily these calculations can be found all over the internet or through various homebrewing apps. As usual, this is followed by an overview page. In lieu of doing an assessment for this module, it is instead an experiment.

The experiment is about finding out about your local water, by comparing parameters, and then discussing it on the discussion page. My discussion post:

Harrisburg PA Area
— Via Suez: (4.10.20)

The level of the most important parameters related to brewing water: • Alkalinity: 102 • Effective Hardness: 167 ppm • Calcium: 55 ppm • Chloride: 3 ppm • Magnesium: 6 ppm • Sodium: 3 ppm • Sulfate: 20 ppm • pH: 7.3

The parameters that are out-of-range for brewing water: High pH; calcium on the low side and alkalinity slightly above desired threshold.

Treatment steps: Permanganate to remove chlorine Acid to reduce alkalinity (need to drop to 100). pH is also high, need to reduce based on Braun sheets.

After this, (where the experiment took the place of the assessment) as per usual, its followed up by a feedback and questions page. Clicking next we go to our typical “congratulations” page where it tells us we completed Module Three and that the next module will be done by Stijn S and will be about spices. So join us (and me) as we dive into that next! So stay tuned for Module Four as we continue our beer education series!

Cheers and happy (safe) learning!

-B. Kline

Water - The Beer Thrillers

4 Ways to Incorporate Sustainable Practices Into Your Craft Brewery

4 Ways to Incorporate Sustainable Practices Into Your Craft Brewery

1. Conserve and Recycle Water

2. Lower Energy Usage

3. Implement Sustainable Shipping Methods

4. Change What Happens to Brewing Waste

Brew a Greener Future

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How Much Sugar Is in IPA Beer? A Full Comparison with Other Beer Types

How Much Sugar Is in IPA Beer? A Full Comparison with Other Beer Types

Key Takeaways: Comparing Sugar Levels in Beer

What Contributes to Sugar in Beer?

Sugar Content in IPA Beer: Why It’s Low

How Different IPA Styles Compare in Sugar Content

IPA vs. Other Beers: How Do They Compare?

IPA vs. Regular Beer

IPA vs. Light Beer

IPA vs. Non-Alcoholic Beer

Why Some Commercial Beers Use Corn Syrup

The Relationship Between Sugar and Alcohol in Beer

FAQs About Sugar in IPA Beer

Does IPA beer have sugar?

How much sugar is in a 12 oz IPA?

Is IPA healthier than regular beer?

Is there a lot of sugar in beer?

Final Thoughts: Sugar in IPA Beer and Beyond

Key Takeaways: How IPA Beer Stacks Up in Sugar Content

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Articles on the History of Beer

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How Much Sugar is in IPA? A Deep Dive into the Sugar Content of India Pale Ales

How Much Sugar is in IPA? A Deep Dive into the Sugar Content of India Pale Ales

Key Takeaways:

What is the Sugar Content in IPA Beer?

The Fermentation Process Explained

Original Gravity (OG) vs. Final Gravity (FG)

The Types of Sugars in IPAs and How They Differ from Other Beers

Comparing Sugar Content in IPAs vs. Regular and Light Beers

Why Some Commercial Beers Have More Sugar

FAQs About Sugar in IPA Beer

Does IPA Beer Contain Sugar?

How Many Grams of Sugar Are in a 12 oz IPA?

Is IPA a Healthier Beer Option?

What Beer Has the Lowest Sugar Content?

Conclusion: IPAs Offer Bold Flavor, Not Sugar

More Links and Information

Articles on the History of Beer

Thank You For Reading

Book Review: The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs (Joe Fisher and Dennis Fisher)

Homebrewing

Growing Hops

Book Review: The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs by Joe Fisher and Dennis Fisher

Homebrewing Recipes

Homebrewing Articles

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Beer Education: Series Overview

Beer Education: Module Three: Water