cold steeping
Briess Portraits-0442_DanBies

Join me on Thursday, June 9 at 3:15 pm – 4:15 pm in rooms 318-323 for my discussion on How Cold Steeping Malt Can Elevate Your Beer. This seminar will describe how cold steeping techniques can be used to create truly innovative beer that is maltier, more colorful and cleaner than previously thought possible. The process is simple and the flavors created are exciting. Attendees will leave this seminar with a new perspective on how dynamic an ingredient malt can be.

We will look at the process for Non Enzymatic Mashing (NEM) (formerly Cold Steeping), how it works, and ways it can enhance your brew. So why would want to use NEM? Because it provides refined malt components including aroma (flavor), color, FAN, smaller proteins (foam) and enzymes. What you don’t get are coarse starch binding structures including dextrines, beta glucans, and larger proteins (haze). It can be used in various applications including boosting color and flavor in big beers without the cloying and viscous effects of dextrins and beta glucans – thus, making a cleaner and dryer stout, strong ale, or big lager. NEM also creates great foam and mouthfeel in low alcohol beers and concentrates enzymes for high adjunct brews. Another benefit of this method, the spent grain from NEM can be used as an all grain adjunct to make a low color, estery beer, such as Belgian-Style Golden Ale.

Are you interested in learning more? Then you won’t want to miss my seminar at the HOMEBREW CON in Baltimore. Hope to see you all there!