In today’s episode, I sat down with Jared Resnick, one of the founders of Precision Fermentation. We delved into the world of precision fermentation and how their company is revolutionizing data collection and analysis in the fermentation industry. Jared shared insights into the technology behind their system and how it provides real-time data to optimize fermentation processes, improve product consistency, and enhance quality control. He discussed the impact of their technology on the craft beverage industry, offering efficiency, productivity, and profitability benefits to businesses. Listen ..read more

March is here and we are making our way to St. Paddy’s Day. Friends and family begin preparing the traditional corned beef, cabbage, and Irish soda breads; whether you’re Irish or not. As a brewer, this time of year always meant “Ah crap, are we going to have to make green beer again?”   It may be that green-colored beer is the nation’s oldest beer trend; it’s certainly the most colorful.  Sorry hazy IPA, your 20 year stretch is cute and all, and let’s not even mention the poor brut IPA that barely hung around for over a year, but you are no match for the 114 year old reign of turn ..read more

While scaling up production to grow from local to regional and international distribution, Mother Earth Brew Company’s Director of Brewing Operations Chris Baker needed to add a manual sensor to the brewing process. His search led him to BrewIQ. Now, instead of manual readings Mother Earth brewers get regular updates on gravity, pH, conductivity, pressure, dissolved oxygen, and fluid and ambient temperature. Data is automatically collected and made available through the BrewIQ dashboard. Since adding BrewIQ to the cellar, Mother Earth has reduced labor spent on collecting data while greatly ..read more

Are your beers getting stuck with stuck fermentations, off-flavors, under attenuation, or longer than usual fermentation times? Your solution could lie in a missing ingredient that you may have been taught to avoid like bugs on your clean side: oxygen.  Common belief misinstructs early stage brewers to keep oxygen as far away from post-boil wort and beer as possible, lest it develop staling off-flavors. The reality, however, is that during fermentation, yeast needs oxygen (02) to do its job … but only at the beginning. Why Does Yeast Need Oxygen? Yeast cells use oxygen to build pliant an ..read more

Recently Groennfell Meadery’s Ricky Klein sat down with Precision Fermentation’s Senior Product Development Specialist Dave Frizzel to talk about brewing, using data to manage fermentation, why data analysis means more than just gravity readings, how temp and pressure monitoring safeguard your cellar, and details on how to use conductivity and pH readings to make better beer. You can hear the entire conversation on any streaming platform. Listen Now The post Precision Fermentation Featured on Professional Brewers’ Podcast appeared first on Precision Fermentation ..read more

Breweries Can Save Thousands of Dollars By Minimizing Beer Loss from Dry-Hopping. Here’s How. When Skip Schwartz arrived on the job as head brewer at WeldWerks Brewing in Greeley, Colorado, he says the collective “we” at the brewery “kind of prided ourselves on using insane amounts of hops and not worrying about that sort of thing.” But that stopped once they discovered that “thing” – others might call it “cost” – added up to real money …without adding any perceptible value. After running some informal experiments on their dry hopping rates, Schwartz says, “We (weren’t) seeing enhanced aromas ..read more

By Tara Nurin In our 3-part series, Small Changes, Big Impact, we explore the compound effect that minor adjustments can have on boosting sustainability. The third article explores innovative and affordable ways for breweries to boost sustainability by reducing, reusing, and recycling materials they no longer need. Part 1: Reducing and Reusing Ingredients Part 2: Reducing Energy Expenses in Breweries When Dave Thibodeau built the current headquarters for Durango, CO’s Ska Brewing in 2008, he turned former bowling alleys into tables, insulated his walls with recycled denim (“It’s better than f ..read more

In our latest series, Small Changes, Big Impact, we explore the compound effect that minor adjustments can have on boosting sustainability. The second article plugs into affordable ways breweries can boost sustainability and save money by cutting down on energy consumption. With climbing electricity costs threatening to eat into post-pandemic profits, brewery owners who’ve previously enjoyed a relatively free flow of energy may now place a premium on lowering their consumption. According to the U.S. Energy Information Administration, the average American manufacturing plant paid $.083 per kil ..read more

It’s May, which means it is time for the Craft Brewers Conference (CBC). BrewExpo America is the largest craft brewing tradeshow in the US, and we’re looking forward to exhibiting there once again. Make sure you come by booth #1055 to get a BrewIQ demo, see the SaniStation, pick up swag, and in general, learn more about the ins and outs of data-driven brewing. Already a customer? Then join us for our Customer Happy Hour on Monday, May 8th from 4:30 to 6:30pm at Martin’s Bar-B-Que Joint at 410 4th Avenue South. Gift bags and drink tickets for all registered customers – to get on the list, RSV ..read more

In our new series, Small Changes, Big Impact, we explore the compound effect that minor adjustments can have on boosting sustainability. The first article explores affordable ways for breweries to boost sustainability and save money by reducing and reusing ingredients. A Colorado company called Sustainable Beverage Technologies claims it’s found a novel way to half the amount of water its client breweries use – by dehydrating beer and selling it as a concentrate to be reconstituted at the point of sale. Conserving water is a commendable and financially prudent goal, of course, but if putting ..read more