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
A beautiful Fall afternoon in Bonny River, NB, a pig roast, lederhosen, some Moosehead beer, and a get-together with colleagues and friends. Oktoberfest perfection.See Post
Click through for the answer! And send your questions to firstname.lastname@example.org.See Post
In this, the second installment of our featured employee series, we’d like to introduce you to Rosa Kelly. She’s a certified taster here at Moosehead, and she’s one of our best.See Post
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