The MBA Field Guide to Flavour: Acetaldehyde

Today we’re once again cracking open the Field Guide to Flavour, introducing you to another of the flavours and aromas you experience with each brew you taste. On deck today: acetaldehyde.

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It growed again…our yeast propagation story

When our current batch of Lager yeast enters its fourth or fifth generation, we need to start the process of growing a replacement culture. This ensures we are always using a pure and healthy yeast strain. Here’s how propagation happens at Moosehead.

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Artifact, but not really: malt sieves

Because these are all brass and well-loved and everything, they sure look like an artifact, but they’re actually not. They are a weekly part of our quality control testing program.

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Happy New Year!

On this festive evening, we’re looking back to another great party. Our employee Christmas party on the 12th of December featured a photo booth. Yes.

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Holiday baking: a lesson learned

This past Sunday, we set out to complete the second of our two holiday baking recipes. Flying high off of the success of the Hop Bot Brownies, it was time to tackle something a little more challenging, this time with Hop City’s 8th Sin Black Lager…here’s how it went down.

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