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Craft Beer Quarterly and
Brewing with Briess archives

Craft Beer Quarterly is a collaborative effort of Briess Malt & Ingredients, YCH Hops and White Labs Inc. to provide information and tips about brewing from an ingredient perspective—malt, hops and yeast. CBQ is sent quarterly to professional brewers. Also archived are all issues of the previously published Brewing With Briess.


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Craft Beer Quarterly Winter 2015/2016 Adobe PDF download PDF

  • New Briess Caramel Rye Malt is smooth and subtle
  • Introducing the first Briess single-malt extracts
  • Briess adds roasting capacity, barley storage

Craft Beer Quarterly Spring 2015 Adobe PDF download PDF

  • Briess commissions its 3rd, and largest, brewhouse
  • Briess transitions to 100% 2-row malts
  • High quality Briess barley crop defied mother nature
  • Briess introduces new Mesquite Smoked Malt
  • Style Matters: Tips for American Amber Ales

Craft Beer Quarterly Fall 2014 Adobe PDF download PDF

  • Developing barley varieties will involve brewers and growers
  • Carabrown® Malt now available year round
  • American malts for German bier? Ja!
  • Malt of the Month: Ashburne® Mild
  • Glenwood Canyon celebrates 2100th batch with a SMaSH

Craft Beer Quarterly Spring 2014 Adobe PDF download PDF

  • Briess releases new Caramel Rye Malt at CBC
  • Style Matters: American-style Session Pale Ales
  • 'Green with Briess' sustainability program grows stronger
  • UC Davis student receives Roger C Briess Scholarship
  • Caracrystal® Wheat Malt now available year round

Craft Beer Quarterly Winter 2013 Adobe PDF download PDF

  • Understanding a Malt Analysis
  • Style Matters: American-style Marzen/Oktoberfest
  • A look at the 2013 Briess Malt & Brew Workshop
  • Briess Online Store offers free shipping
  • Briess Munich-style malts in German lagers? Ja!

Craft Beer Quarterly Summer 2013 Adobe PDF download PDF

  • Wyoming acquisition solidifies Briess' commitment to craft beer
  • Style Matters: Belgian-style Blonde Ales
  • One malt, 13 recipes that'll boost seasonal sales
  • Toll malted barley helps this green brewery 'shine on'
  • Briess releases new CBW® Rye malt extract
  • Briess flour increases throughput, profits for distillers
  • Gift shopping made easy at Briess online store

Craft Beer Quarterly Spring 2013 Adobe PDF download PDF

  • Don't judge a roasted malt by its color
  • Style Matters: 'White House Beers'
  • Add interest to summer beers with Caracrystal® Wheat Malt
  • Register now for 2013 Malt & Brew Workshop
  • Sample Rusty Red, made with Goldpils® Vienna Malt

Craft Beer Quarterly Winter 2012 Adobe PDF download PDF

  • Caracrystal® Wheat Malt available for ordering
  • Style Matters: Dark American-Belgo Style Ale
  • Brew gluten free beer with syrups from Briess
  • Coming in 2013: 4th annual Malt & Brew Workshop
  • Briess launches robust, searchable recipe database
  • Briess welcomed into Wisconsin 'GreenTier' Program
  • Find it in the redesigned 'Blogging with Briess'
  • Roger C. Briess Scholarship awarded

Craft Beer Quarterly Fall 2012 Adobe PDF download PDF

  • New Goldpils® Vienna Malt is now available
  • Style Matters: Tips for Fresh Hop Ales
  • U.S. barley plantings up, yields TBD
  • Brewers give bitterless black malts high marks
  • Briess recognized for a third time as a 'Patriotic Employer'

Craft Beer Quarterly Spring 2012 Adobe PDF download PDF

  • Time to add a silo?
  • Style Matters: Tips for Double IPAs
  • Briess is named a 'Patriotic Employer' by the DOD
  • Register now for third-anual Briess Malt & Brew Workshop
  • Briess Malt lot analyses available on CMG website

Craft Beer Quarterly Winter 2011 Adobe PDF download PDF

  • Briess adds 2 popular seasonal malts to standard product list
  • Style Matters: Tips for wood-aged beers
  • Maltster's Reserve Series malts now available for six months each
  • Briss announces dates for 2012 Malt and Brew Workshop
  • Last year's barley harvest marked by low yield

Craft Beer Quarterly Fall 2011 Adobe PDF download PDF

  • Malt workshop gets high marks, sets stage for 2012 event
  • Style Matters: Tips for strong ales
  • Handle recyclable Briess bags with green hands
  • PhD candidate awarded Roger C. Briess scholarship
  • Photos from the 2011 GABF "Rocktoberfest"

Craft Beer Quarterly Summer 2011 Adobe PDF download PDF

  • Barley report: Competition strong
  • Style Matters: Tips for making Weizenbocks
  • Two industry veterans join the staff of Briess Malt
  • Briess malts can be purchased directly or through distributors
  • Briess is named Wisconsin Business Friend of the Environment
  • Briess enjoys a successful 2011 Craft Brewers Conference
  • Last chance to register for Malt & Brew Workshop
  • Midnight Wehat Malt moves from seasonal to standard

Craft Beer Quarterly Spring 2011 Adobe PDF download PDF

  • Briess debuts as malt partner in CBQ
  • Barley Report: A look back at the 'heart of beer'
  • Featured Style: Dark American Lager
  • Briess wins 2010 Wisconsin manufacturer award
  • Technical Advice: Foam stabilization using wheat
  • Visit Briess at CBC to try its 'uncommon' common beer
  • 2011 Malt & Brew Workshop features indepth tours, speakers
  • Country Malt Group joins Briess distributor network

Brewing With Briess December 2011 Adobe PDF download PDF

  • Blackprinz®, Midnight Wheat now available all year
  • We’ve lengthened the seasons...seasonal malts now available for six months
  • Tis the season for Caracrystal® Wheat Malt
  • U.S. barley crop marked by low yield, high 2-row quality
  • Dates announced for the 2012 Malt & Brew workshop
  • Where to buy Briess

Brewing With Briess June 2011 Adobe PDF download PDF

  • Briess wins award for environmental stewardship
  • Find a distributor nearest you
  • Midnight Wheat Malt available now and year 'round
  • Introducing---craft distilling ingredients from Briess
  • Distilling research identifies how to increase yield
  • U.S. malting barley plantings off to slow start
  • Only a few openings remain for the Malt & Brew Workshop
  • Where to buy Briess

Brewing With Briess Fall 2010 Adobe PDF download PDF

  • Blackprinz®, a new seasonal malt from Briess
  • Briess Pale Ale Malt - not just dark 2-Row Malt
  • 2010-2011 Roger Briess Scholarship awarded
  • Briess launches line of distilling ingredients
  • Informative Briess extract booklet now available

Brewing With Briess Summer 2010 Adobe PDF download PDF

  • Midnight Wheat Malt, a new seasonal malt from Briess
  • There's more than one malt to color a beer
  • Insta Grains® flakes = Brewers flakes
  • Rich Ellis is our new Division Manager-East

Brewing With Briess Spring 2010 Adobe PDF download PDF

  • Carabrown® Malt, a new seasonal malt from Briess
  • Briess recognized as 'Energy Saver' by DOE
  • Central Waters—The 'greenest' brewery in Wisconsin
  • Coming soon—2-Row Wisconsin base malt
  • Adjust color with Briess black malt extract

Brewing With Briess Fall 2009 Adobe PDF download PDF

  • New! Seasonal malts for your seasonal brews
  • New! Caracrystal® Wheat Malt & three recipes
  • Register now for April 6 Malt & Brew Workshop

Brewing With Briess Summer 2009 Adobe PDF download PDF

  • 2009 Roger Briess Scholarship awarded
  • Briess Smoked Malt....Perfect for fall and winter brews
  • Featured Malt Category: Carapils® Malt
  • Recipe: Smoked Beers by Harpoon and Allagash

Brewing With Briess Spring 2009 Adobe PDF download PDF

  • Introducing. . .Briess Smoked Malt
  • How green is my malt?
  • Why rye? Because. . .
  • Featured Malt Category: Roasted Caramel Malts
  • Recipe: Smoked Porter

Brewing With Briess Fall 2008 Adobe PDF download PDF

  • 2008 Roger Briess Scholarship awarded
  • Briess Black Malt now available as organic
  • Featured Malt Category: Dark Roasted Malts
  • Recipe: Deep Dark Chocolate Porter

Brewing With Briess Summer 2008 Adobe PDF download PDF

  • Waterloo Malthouse is recommissioned
  • Briess named 'Partner in Excellence' by MillerCoors
  • Featured Malt Category: High Temp Kilned Malts
  • Recipe: Bodacious Bock Beer

Brewing With Briess Spring 2008 Adobe PDF download PDF

  • We've got a new look, new website
  • Featured Malt Category: 'Uniquely Briess' Malts
  • Recipe: Abbey On My Way Ale

Brewing With Briess Spring 2006 Adobe PDF download PDF
  • Briess celebrates 130 years of malting tradition
  • Discover Card is now accepted for payment
  • Highlights from the 2006 Craft Brewers Conference

Brewing With Briess Nov-Dec2005 Adobe PDF download PDF
  • Here's our spin on Poor Richard's Ale
  • Beer Styles/Malt Guide: American-Style Premium Lager
  • Carapils® and Victory® Malts: unique names for unique malts

Brewing With Briess Sep-Oct 2005 Adobe PDF download PDF

  • Featured Malt: Chocolate Malt
  • Beer Styles/Briess Malt Guide: Brown and Robust Porters
  • Shipping notice
  • Call today to request a  Briess Product Flyer

Brewing With Briess Jul-Aug 2005 Adobe PDF download PDF

  • Featured Malt: Pilsen Malt
  • Beer Styles/Briess Malt Guide: German-Style Kolsch Beer
  • Briess dryer is in full production
  • Certifying agency changes to Oregon Tilth

Brewing With Briess May-Jun 2005 Adobe PDF download PDF

  • Featured Malt: Bonlander® Malt
  • Beer Styles/Briess Malt Guide: Bock Beer
  • And the winner is...Mark Allen!
  • From the 2005 CBC

Brewing With Briess Mar-Apr 2005 Adobe PDF download PDF

  • Featured Malt: Victory® Malt
  • Beer Styles/Briess Malt Guide: American Brown Ales
  • Easy readin'
  • Philly-bound
  • Oh baby, what a month at Briess!
  • Lot coding changed
  • Insta Grians® passes tough audit

Brewing With Briess Fall 2004 Adobe PDF download PDF

  • Brewin' organic beer
  • Briess joins Organic Trade Association
  • Steve Dresler wins a year's supply of malted milk balls
  • New product flyer available
  • Meet the Briess technical and support team
  • Scenes from San Diego
  • Rice hulls available in both 20# bags and 20# blocks
  • Malt. Great for beer...and pizza crust, too
  • Beer Styles/Briess Malt Guide: Brown Ales

Brewing With Briess Winter 2003 Adobe PDF download PDF

  • Briess unveils new name, logo
  • We're NFPA Certified
  • 6-Row is the shining star of the 2003 NA malting barley crop
  • Choosing a Munich Malt to fit your style
  • Briess appoints Craig Kennedy as CFO
  • This brewer's assistant goes by the name of CBW®
  • 2004 holiday shipping schedule announced

Brewing With Briess Spring 2003 Adobe PDF download PDF

  • Wheat malt: quality through research
  • Rye Malt makes a fresh, uniquely flavored Roggenbier
  • Thank you, Mary Anne; enjoy retirement!
  • Robert Widmaier, Ph.D., joins the Briess
  • "Limited Edition" Victory® Wheat Malt available
  • Seeing double at the Polar Beer Festival
  • 2002 barley crop year report

Brewing With Briess Jan-Feb 2003 Adobe PDF download PDF

  • One phone call, one shipment
  • About those hulls...
  • Special "Centerfold Pinup" Edition
  • Quality control procedures at Briess

Brewing With Briess Nov-Dec 2002 Adobe PDF download PDF

  • High temp kilned malts contribute pronounced malty flavors
  • Season's greetings never tasted better
  • We make seven types of high temp kilned malt
  • Celebrating customer service week
  • Holiday shipping schedule announced
  • Compensating for high pH in the final runnings

Brewing With Briess Sep-Oct 2002 Adobe PDF download PDF

  • Brewing great barleywine is easier with Briess malts
  • Brad Rush joins the Briess technical team
  • You're invited to our hospitality in Austin, Texas
  • We're sponsoring the GABF Brewer's Gathering
  • CBW® can boost gravity, propagate yeast, add color, etc.
  • Roasted versus kilned caramel malts

Brewing With Briess Jul-Aug 2002 Adobe PDF download PDF

  • Briess welcome Gordon Lane as President/COO
  • Our new CBW® Pilsen Light extract is extra light
  • More time for fishin'
  • Munich Malt: Not just for Oktoberfest beer anymore
  • Celebrate! July is American Beer Month
  • Roasted caramel malts offer varying degrees of color, flavor
  • A Malt a Month
  • Take time to review your malt handling procedures

Brewing With Briess May-Jun 2002 Adobe PDF download PDF

  • Briess organic malts are certified organic
  • How do the malted milk balls get inside those little bags?
  • Mural portrays brewer, friends & Briess
  • Summer beers need great base malts
  • A Malt a Month
  • Expect different results when milling different base malts

Brewing With Briess Mar-Apr 2002 Adobe PDF download PDF

  • New extract plant unveiled in Chilton
  • Briess Pilsen & Wheat Malts
  • We're sponsoring the CBC Welcoming Reception
  • Yet another use for Briess malted milk ball bags...
  • MBAA poster investigates the flavor of specialty malts
  • Congratulations to Real Ale Festival award winners
  • We make roasted and special processed malts
  • A Malt a Month
  • Pure malt extracts have many applications

Brewing With Briess Jan-Feb 2002 Adobe PDF download PDF

  • Try barley hulls in place of rice hulls
  • Try our new malts
  • Briess Pilsen Malt scores high with these brewers
  • Brewin' stories from GABF medal winners
  • See you in Cleveland
  • A Malt a Month
  • Ensuring food safety remains a priority

Brewing With Briess Nov-Dec 2001 Adobe PDF download PDF

  • Introducing four new Briess malts
  • Briess donates rice to feed workers at Ground Zero
  • Congratulations GABF medal winners
  • Holiday shipping schedule set
  • Briess company president honored by Army Reserve
  • You can count on Briess for availability, selection, consistency
  • Share your new Briess malt beer at IBS 2002
  • A Malt a Month
  • 2001 barley crop report

Brewing With Briess Sep-Oct2001 Adobe PDF download PDF

  • 'We will stay focused on our customer'
  • New pilot brewery enhances quality control, R&D and training
  • Extra Special gives prune-like, raisiny, roasty notes
  • Meet Traci, our new customer service rep
  • We make our own flakes and torrified grains, too
  • A Malt a Month
  • Briess base malts available in three grinds

Brewing With Briess Jul-Aug 2001 Adobe PDF download PDF

  • Selection, consistency, availability remain key commitments
  • New Pilsen Malt gives a bright, clear runoff
  • Bob Hansen joins the Briess team as staff brewer
  • Use Victory® Malt for toasty, nutty notes
  • Our Red Wheat Malt makes a sparkling kristal weizen beer
  • Good luck to brewers promoting their American-made beers
  • Saying goodbye to Roger Briess
  • Memorials for Roger Briess
  • A Malt a Month
  • 21-pound bags of rice hulls now available

Brewing With Briess May-Jun 2001 Adobe PDF download PDF

  • Saddened at our loss; Roger Briess dies unexpectedly
  • Memorial service scheduled for May 19
  • Roasted Barley, Black Barley contribute unique characteristics
  • Price increase implemented on May 1
  • We'll supply the tabletents, you supply the beer
  • Beer museum to display
  • A Malt a Month
  • One phone call can fill all your grain needs

Brewing With Briess Mar-Apr 2001 Adobe PDF download PDF

  • Briess Hospitality set for April 3 at McMenamin's Edgefield
  • Brewers share their Brewin' with Pilsen' experience
  • Our organics are OCIA certified
  • Last round of GABF medal winning beer stories
  • Briess Pilsen Malt gets the nod on color, flavor and yield
  • This scarecrow is one 'malty' character
  • A Malt a Month
  • The advantages of using natural malt colorants

Brewing With Briess Jan-Feb 2001 Adobe PDF download PDF

  • New! Briess Pilsen Malt
  • The party's in Portland
  • Pelican Pub & Brewery had a very good year; GABF stories
  • Need bulk malt? Call for quotes, details
  • A Malt a Month
  • Choose how you place your order

Brewing With Briess Nov-Dec 2000 Adobe PDF download PDF

  • What's the difference between red and white wheat malts?
  • Plan ahead for winter, holiday malt shipments
  • Here's one creative use for a Briess cloth bag
  • Briess holiday shipping schedule
  • South Carolina brewer is malted milk ball contest winner
  • Congratulations to all 2000 GABF winners!
  • BrewPub of Year
  • A Malt a Month
  • Want one less variable in the brewhouse?

Brewing With Briess Sep-Oct 2000 Adobe PDF download PDF

  • You'll know it's Briess by the registered trademark
  • Son catches dad 'Brewin' With Briess'
  • Aromatic beers benefit from Briess Victory ® Malt
  • Carapils®...by any other name it's not Carapils®
  • Rolling out the barrel(s) in Madison, Wisconsin
  • A Malt a Month
  • Cold water extraction eliminates tannins

Brewing With Briess Jul-Aug 2000 Adobe PDF download PDF

  • Six reasons to brew organic
  • See you in Orlando; Portland, Maine
  • Call for a copy of our new product info binder
  • This is one 'malt-i-talented' brewer
  • Malting continued despite hailstorm
  • Five warehouse locations can save you money
  • Display bags available for beer fests, etc.
  • A Malt a Month
  • 2000 barley crop is ahead of schedule

Brewing With Briess May-Jun 2000 Adobe PDF download PDF

  • Dark Chocolate Malt is unique malt
  • These tabletents promote American Beer Month
  • Thanks for visiting us during the CBC in Milwaukee
  • Taken by surprise...
  • More CBC fun
  • 6-Row light beer? Brilliant!
  • A Malt a Month
  • COA's tell a 'lot' about the malt you use

Brewing With Briess Mar-Apr 2000 Adobe PDF download PDF

  • We're up to something fun in Milwaukee
  • GABF stories to warm your wort
  • American Beer Month is for all styles of beer
  • Wis. Gov. Thompson recognizes Chilton Malting Division
  • A Malt a Month
  • Flakes: Handle and store with care

Brewing With Briess Jan-Feb 2000 Adobe PDF download PDF

  • A visit to the unique, specialized Briess malthouses
  • GABF winners share some great beer stories
  • Now's the time to brew barleywine
  • And the doppelbock recipe is...
  • A Malt a Month

Brewing With Briess Nov-Dec 1999 Adobe PDF download PDF

  • Two Briess malting facilities mean available, dependable malts
  • Plan ahead for malt shipments
  • Just how much is a year's supply of malted milk balls?
  • Hey Jim, how's that doppelbock coming along?
  • Congratulations, Russian River Brewing Company
  • A Malt a Month
  • Classifying dark roasted products

Brewing With Briess Sep-Oct 1999 Adobe PDF download PDF

  • There's something 'extra special' about our new malt
  • Welcome to Chicago, site of 1999 BrewPub Conference
  • GABF Bound? Visit us in the Brewers Hospitality
  • Payment now accepted via e-mail
  • Hot, dry summer takes toll on 1999 barley crop
  • Grrreeat taste in the Midwest
  • Briess 2-Row product line grows
  • A Malt a Month
  • CBW® - Real food for your yeast

Brewing With Briess Summer 1999 Adobe PDF download PDF

  • On-site labs and rigorous testing
  • Technology enhances tried 'n' true lab tests
  • Milwaukee chosen as site for 2000 Craft Brewers Conference
  • What's happening at Briess...
  • Briess improves COA
  • Briess hospitality in both the Windy City and Mile High City
  • A Malt a Month
  • Rice hulls can cure the stuck run-off blues

Brewing With Briess Spring 1999 Adobe PDF download PDF

  • All-malt light beer? Yes!
  • Briess hospitality will kick off 'Phoenix Rising' on April 27
  • World Beer cup stories
  • Milwaukee in 2000...mark your calendars
  • Of 157 medal winners, 80 are Briess customers
  • A Malt a Month
  • For variety, homebrew with CBW®

Brewing With Briess Winter 1998 Adobe PDF download PDF

  • Briess brewers win big at GABF
  • Avoid wintery delays...order early
  • Recyclable? Yes!
  • VISA, MasterCard both spoken here
  • A Malt a Month
  • Try CBW® for yeast propagation

Brewing With Briess Fall 1998 Adobe PDF download PDF

  • Chocolate: It's not just for malted milk balls anymore
  • Stop by our booth
  • Plan ahead to avoid shipping delays
  • Giving it the gold old Briess 'schythe'
  • Brewed in our back yard
  • Preparing for the year 2,000
  • Briess briefs
  • A Malt a Month
  • Higher quality marks barley harvest

Brewing With Briess Summer 1998 Adobe PDF download PDF

  • Red, wheat 'n' brew
  • Briess red wheat malt favored by these two
  • From breakfast to beer fest
  • Southern hospitality...Briess style
  • The 'fax' on faster shipments
  • Briess briefs
  • A Malt a Month
  • Maximize your profits with mini bags

Brewing With Briess Spring 1998 Adobe PDF download PDF

  • Carapils®...the secret's out!
  • Atlanta bound
  • See you at...shows and festivals we'll be attending
  • Happenings at Briess

Brewing With Briess Jan-Feb 1998 Adobe PDF download PDF

  • Bring on the bock!
  • Blessed be bock
  • FAQ Facts
  • Happenings at Briess

Brewing With Briess Nov-Dec1997 Adobe PDF download PDF

  • Now even more 2-Row Specialty Malt choices
  • FAQ Facts
  • Happenings at Briess

Brewing With Briess Sep-Oct 1997 Adobe PDF download PDF

  • Forget the eggnog...
  • Crop report
  • FAQ Facts
  • Happenings at Briess

Brewing With Briess Jul-Aug 1997 Adobe PDF download PDF

  • Organically correct
  • Oktoberfest
  • FAQ Facts
  • Happenings at Briess

Brewing With Briess May-Jun 1997 Adobe PDF download PDF

  • Wheat in the world?
  • We're still flaking out
  • Sorry we missed you...
  • FAQ Facts
  • Happenings at Briess

Brewing With Briess Jan-Feb 1997 Adobe PDF download PDF

  • Briess Malting Company is Seattle bound!
  • Visit Briess at Booth #609

Brewing With Briess Nov-Dec 1996 Adobe PDF download PDF

  • You asked for it...and you got it!
  • Have your malt and brew it too
  • FAQ Facts
  • Gabbin' with Gruber

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