3 articles in this category
Legal hurdles aside, there are technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.
In the second of a three-part series focusing on hop products that weren’t available to 20th century brewers, Stan Hieronymus examines a few of the many alternatives that may boost the bottom line as well as help ensure aroma and flavor quality.
Donna Wamsley of Seattle-based SoRSE Technology—a specialist in figuring out how to get flavors into our foods and drinks—talks consumer trends and what’s on the horizon for the beer industry.