American Society of Brewing Chemists > EVENTS > LABS Meetings > Maximizing Cold-side Flavor and Aroma Additions

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Maximizing Cold-side Flavor and Aroma Additions (Hops and Adjuncts)

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Event Details

Wednesday, June 6, 2018

5:00–9:00 p.m.

Avery Brewing Company
4910 Nautilus Ct N
Boulder, CO 80301​

About the Meeting

The pursuit of making better beer can lead brewers in many directions—acquiring new equipment, experimenting with new ingredients, or even reevaluating standard process protocols. Over the course of the past year at Avery Brewing Company, our pursuit has led us down all three of these paths, with the specific end goal of maximizing cold-side flavor and aroma additions of hops and adjuncts. Building on what we've learned from years of experimenting with dry-hopping techniques, we have brought in new equipment and applied new processes to optimize flavor and aroma extraction from a variety of dry and liquid adjunct ingredients. Using our dry adjunct dosing vessel and our liquid adjunct dosing system, we have dramatically improved our extraction efficiency, minimized our potential for contamination, and made our overall process safer and easier.   

John Olson Cellar Manager Avery Brewing Company​

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