BLOG

Lightstruck flavor can degrade a beer after just a few minutes of exposure to UV-A and blue light. Formation mechanism of MBT, risk levels by style and container, formulation levers (reduced iso-α-acids) and an analytical and sensory validation protocol: everything you need to secure your beers.

Not every “stuck” fermentation is actually stuck. Before intervening, confirm the stall with repeated gravity readings and compare the result to the wort’s attenuation limit (forced fermentation test). Then identify the limiting factors: wort fermentability, yeast quantity and vitality, nutrition and oxygenation. A methodical approach to diagnose before you correct.

The 2026 spring barley harvest is complete: late sowing and heat episodes reduced yield potential, but brewing quality is on target, with good sanitary status and protein levels between 10 and 11%. Smaller grain size, satisfactory proteolytic modification, stable gelatinization: discover what this vintage means for your brews.

Is the latest hop crop always the best choice? Harvest year reflects the growing season, but it says little about a lot's actual condition. Discover how year-to-year variability, storage conditions, the Hop Storage Index (HSI) and analytical data should guide your hop selection.

You may already have received several communications regarding the PPWR. Behind this acronym lies the new European regulation on packaging and packaging waste.

The first provisions of the regulation came into effect on 12 August 2026. Some of the requirements directly concern the packaging used by breweries.

Discover the differences between hop pellets, whole hop cones, oils, and extracts. Learn about their advantages, storage, extraction, usage, and how to choose the right hop format for your brewing process.