Water conservation is a hot and crucial topic in the brewing industry. Not only is water an essential ingredient in the brewing process, but it is also used for various processes in the brewery. Breweries have a strong connection to nature and agriculture, making many brewers committed to environmental sustainability. What can a home brewer do?
Outdoor cafés are beckoning. Finally! And those balmy temperatures and long evenings call for crisp, fruity, moderately bitter or slightly sour thirst-quenchers. For brewers, this means it’s time for action! We’d be happy to help you get started with some tips on how to make your own tasty summer beer.
Being a brewer, you know that brewing beer is not just about selecting the best ingredients and following a recipe. One of the most important steps in the process is to thoroughly clean and sanitise your equipment. Some might laugh, but to brew a pure beer, the cleaning is half the job.
Making fruit beer is exciting and challenging, but when you succeed, a world of flavours and creativity opens up. But how do you tackle this? What do you need to consider? Our blog and Boiron’s handy fruit puree will help get you started.
If you want to make wine, you have to plan. You need to know the direction you want to take – and stick to it meticulously. Therefore, it is important to create a clear vinification schedule. This schedule outlines every step you will take throughout the entire process.
When you say beer, you say hops. While alpha and beta acids are identical in all hop varieties, the aromatic components differ in each hop variety. This gives brewers a world of possibilities to get creative with. We will zoom in on a few key components of hop oil.
The national 'home brewing competition', organized by the Abbey of Grimbergen, attracted as many as 202 participants. The finalists, hailing from Limburg, Flemish Brabant, and Namur, will be allowed to further develop their beer under the guidance of Grimbergen's head brewer.
IBU is the measure for the bitterness of beer. The IBU is calculated based on the amount of alpha acids in the hops used during the brewing process, and the time the hops are boiled in the beer. The longer the hops are boiled, the more bitterness they impart to the beer.
Mentioning the specific region in the hop name is quite common, especially for hop varieties known for their unique flavour profiles and aromas influenced by the terroir in which they are grown. Many hop varieties bear the names of regions, valleys, cities, or even farms where they originate.
With the adage ‘know what you are selling’ in mind, we set off for Boortmalt in Antwerp to visit their impressive malting plant. Boortmalt leads the world in malt production with a staggering production capacity of 3 million tonnes.
Team Brouwland was welcomed for an external training session at AB Biotek, already a familiar name to many for their innovations for spirits and wine production. Today, we took a look behind the scenes at their impressive Technical Application Centre in the Netherlands.
This Belgian malt house aims to transform the traditional 'malt business' into a progressive and inspiring enterprise ready to address the issues that the new generation of brewers believes in. That sounds like music to our ears!
Why? The benefits are enormous! But which CO2 setup is right for my brewery and what do I need? What pressure do I set? Should I ferment under pressure too? You'll discover all the ins and outs in this blog.
With over 50 years of experience, at Brouwland, we know the importance of constantly scanning the market for innovation, quality, and opportunities. After all, that’s the essence of every craft beer brewer, big and small. So here we are… presenting a new partnership!
Eerlijk toegegeven, we zijn blij dat we het moeilijke verdict van de Brouwland Biercompetitie konden overlaten aan de internationale jury van de prestigieuze Brussels Beer Challenge. We waren op voorhand meer dan trots op de inzending van 3 topbieren dit jaar, maar er moest een winnaar uit de bus komen.
