The Briess scientists are educated in some of the most respected institutions in America and maintain memberships, certifications and training through the largest professional groups in the beer and food industries. Each year members of the Briess technical team act as faculty for trade education classes, present original rsearch at the largest beer and food technical conference in the United States, author technical articles for trade publications, act as technical resourcse for multiple media outlets, and work in conjunction with the Northern Crops Institute at North Dakota State University. Several presentations designed to help improve brewhouse efficiencies and your brewing expertise are shared here for you.
"Kilned vs Roasted: Do you really know your specialty malt?", by Dave Richter, presented at 2015 AHA National Homebrewers Conference in San Diego.
"Proper Storage and Shelf Life of Concentrated Brewing Worts and Syrups", by Elizabeth Walston and Bob Hansen, 2mb PowerPoint of poster presented at 2010 World Brewing Summit.
"Determining Formula From Beer Color and Predicting Beer Color From Formula", by Dan Bies and Bob Hansen, 3mb PowerPoint of poster presented at 2010 World Brewing Summit.
"Beyond Lovibond—Understanding Beer Color", by Bob Hansen, 5mb PowerPoint presented at 2008 Craft Brewers Conference.
"Practical Milling for the Craft Brewer" by Bob Hansen, 5mb PowerPoint presented at 2007 Craft Brewers Conference.
"Balancing Water in the Brewhouse" by Bob Hansen, 2mb PowerPoint presented at 2006 Craft Brewers Conference.
"Going Big: Life after 1.064" by Bob Hansen, 2mb PowerPoint presented at 2006 AHA Conference.
"Wort and Malt Extract Color Development" by Bob Hansen, 9mb PowerPoint presented at 2005 AHA Conference.
"Applications of Malt Extract in Brewing" by Bob Hansen, 9mb PowerPoint presented at 2004 Craft Brewers Conference.
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