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Hefeweizen is a German wheat beer hailing from Bavaria. The name itself translates to Yeast (Hefe) Wheat (Weizen); a fitting name for an unfiltered wheat beer. The unfiltered yeast and wheat give hefeweizens a hazy appearance and a slightly bitter flavor. Both of these attributes make it one of the most popular beers in the world, and has retained its popularity for nearly 500 years.
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Although Oktoberfest, the world's largest and best known beer festival, is canceled due to COVID-19, we thought it would be a great time to brush up on the history of the festival and how it has evolved in modern times.
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JD Angell, Brewmaster at White Street Brewing, has brewed everything from Brut IPAs to Gluten-Free beers in his career. The wide range of styles he has produced is due in part to his use of enzymes. To JD, enzymes open up a new world of opportunity for brewers to be creative and make the most of their time and raw materials. Watch this short video to learn more about how JD uses enzymes to brew different styles of beer, and how you can do the same in your brewery!
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Today, the highest volume of beer is produced from just four main ingredients: malt, barley, corn and rice. This has worked well in the traditional beer markets in North America, Europe, Japan and Australia. In emerging markets, however, brewers often find that importing these ingredients entails significant financial, logistical and environmental costs.
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Emanuele Zannini graduated in 2002 in Agricultural Science and Technology at the Polytechnic University of the Marche. During his PhD in Applied Biomolecular Sciences, he selected and characterized lactic acid bacteria with antifungal properties to be used as a natural means of preserving baked products. He has won several awards with Quinoa Marche, including “new entrepreneurial talent 2014” MIPAAF, winning a place at the Expo in Milan.  We have had the opportunity to interview Emanuele about his beer produced on 100 % Quinoa, and how he has used Ondea Pro to make such a unique beer!
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