+44 (0)1905 830734
The Hop Store, Monksfield Lane, Newland, Worcestershire, WR13 5BB
+44 (0)1905 830734
Technical talk
Technical talk
This page not only provides technical brewing advice and blogs from our own team, but features items that we think are of interest from our partner’s experts.
What you need to know about hard seltzer It can be made using an alcohol base (e.g. vodka) reminiscent of the alcopop products popular in
Written for you by Jon Stringer Firstly, tell me about dwarf hop plants… Whether a hop plant grows to be a tall plant, semi-tall or
Fermentis Winter Webinars with Charles Faram 09 Oct Active Dry Yeast production, quality and shelf life https://www.edudip.com/en/webinar/production-quality-and-shelf-life-of-active-dry-yeast-uk-ie/448492 16 Oct Rehydration vs Direct Pitching of
Hop oils, also known as essential oils, constitute between 0.5% to 4% of the hop cone, depending on the variety. The volatile chemicals that
The traditional British pint is under threat as pub closures have put the centuries-old hop growing industry in jeopardy. Figures reveal that half of the
Have you been tempted to try gluten free brewing? There is an ever increasing interest in gluten free or reduced gluten diets, and with a
We at Faram’s wish to provide hops of the highest possible quality, and thought that it would be useful to publish some pointers on how
Divert from the norm! Divert from the norm! By Andrew Whalley, International Sales Manager Should you, would you? It seems that most new beer brands
Robbie and Oktawia It’s later than planned, but I have started brewing a single hopped pale today with Oktawia (Octavia), a new variety from Poland.
How to pronounce New Zealand hop names, with Doug of @NZHopsLtd! @CharlesFaram @CharlesFaramCA pic.twitter.com/B3WN59SfEG — Charles Faram US (@CharlesFaramUS) 10 April 2019
You may have seen our Twitter and Facebook ideas for which yeast to use to create a specific beer style. Experimenting can be fun, but
Inside Weyermann® in English with Axel Jany
This video series provides you with exciting insights from their red and yellow Weyermann® world. You can expect information about their products, technical questions and many other topics relating to malt and brewing.
Say hello to their expert Axel Jany, Weyermann® team leader international customer consultants!
Succinct tricks, advice and guidance on your processes and our products.
Click the item to read more
The fact is, Alpha-amylase enzymes are truly essential in brewing. Alpha-amylase is one of the enzymes which occur naturally in malted barley. Brewers were taking advantage of its special properties for centuries before enzymes were ever discovered.
Great advice from Murphy’s if you’re winding down the brewery. A list of reminders/pointers of things that might be worth doing.
With any process involving vast quantities of boiling sugary liquid, there are risks and it is worth taking some time to get some tips from our team’s collective experiences to make kettle additions as safe as possible
Flavour Modification with Zetolite Reduces H2S and DMS off flavours.
Ascorbic Acid is an effective anti-oxidant that increases shelf life and prevents papery off flavours
The most successful brewer is actually an obsessive cleaner that brews a bit on the side. Process and products explained
There are three basic standards of cleaning Physically Clean . Chemically Clean . Microbiologically Clean
Zetolites are concentrated powder products from natural occurring volcanic minerals that can be used as processing aids (not additives) which don’t need to be declared on your product labels.
We employ two methods of ABV determination
Slow or slow-to-start fermentation can be due to faults in the process such as insufficient aeration which can be solved by rousing or increasing the rigour of the rousing of your wort.
Optimising Super-F
Cask Clean is specially formulated for use in the brewing industry for scale and beerstone removal in casks
Enzymes are complex organic substances that act as catalysts: that is they accelerate the velocity of a reaction whilst remaining essentially unchanged themselves at the end of it.
Originally, brewing started up in areas where the water supply was suitable for the production of beer, but with the wide geographical spread of modern breweries and modern supply systems, the water available to the brewer can be at best variable and at worst quite unsuitable.
A series of informative webinars hosted by Ferments and Charles Faram
More to come….
Charles Faram has been established as merchants of hops and hop products for over 150 years. The company, which was originally based in Worcester, now resides in the small hamlet of Newland, situated at the foot of the picturesque Malvern Hills.
BIR KOSHER CERTIFIED
All of the Saltaire brewers took some time out of their very busy brewing schedule recently to go on the annual ‘HopWalk’ hosted by their
Hoppy times are here again for a feast of delighted brewers as the Charles Faram HopWalk returns The annual Charles Faram HopWalk was back in
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