From minimizing resource consumption to investing in renewable energy and optimizing packaging and distribution, breweries are revolutionizing their operations for a greener future.
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Brewery spent hops (BSH) constitute an important waste stream in brewing. Finding ways to reuse, or repurpose hops is a major step towards breweries achieving a circular economic approach to dealing with waste in a brewery.
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In this article we look at the key malt quality characteristics for different beer styles and whiskey, including what barley is available to the maltster, the protein and carbohydrate factors, unique features of distiller’s malt and the forthcoming innovation for malt forward beverages.
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Barley production has been changing for decades and will almost certainly continue to change in the future. Changes include where barley is being planted, how much is being planted, what cultivars are being planted to drive yield and improve disease resistance, and what they are used for.
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Agricultural commodity prices have been trending up since the latter half of 2020, driven by significant import demand, reduced global supplies, and tightening stocks in major exporting countries.
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Regenerative farming methods are gaining increasing interest and could provide a significant contribution to decarbonising the planet and creating a valuable new source of income for farmers. This could be of real interest to brewers seeking to offset carbon emissions from within their supply chain.
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