Meet George W.C. Oland, Susannah Oland’s youngest son – who shepherded the family business through the turn of the last century. After the family’s holdings were destroyed in the Halifax explosion, it was George W.C. who kept the business afloat by sinking his insurance money into a little brewery in Saint John, New Brunswick – a place we still call home today.See Post
Click through for the answer to Luke’s question! And send your questions to email@example.com.See Post
Episode 6 in the Moosehead Beer Academy’s BEER 101 series covers wort cooling and aeration. Upcoming episodes posted monthly!See Post
Consumers often question the use of adjuncts in beer, asking: why not stick with using 100% malted barley to create your fermentable sugars? Adjunct use can have an impact on the financial picture at a large-scale brewing operation, but they can have an even more significant impact on the scientific picture. Depending on the type of beer being made, including adjuncts in the recipe can be enormously beneficial to the end product.See Post
This past month I had the great opportunity to head over to Germany with Wayne Arsenault, VP Operations; JP Auger, Director of Manufacturing Strategy; and Matthew Walsh, Director of Maintenance and Engineering. We had a lot of things on our itinerary. Munich Oktoberfest was one of them.See Post
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